Beef Enchiladas Green Chili (Printer-friendly)
Tender beef wrapped in tortillas, baked with green chili sauce and melted cheese for a savory Mexican main dish.
# What You’ll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/2 tsp ground cumin
05 - 1/2 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 cup beef broth
→ Green Chili Sauce
10 - 2 tbsp olive oil
11 - 2 tbsp all-purpose flour
12 - 1 cup chicken broth
13 - 1 cup tomatillo salsa (salsa verde)
14 - 1 (4 oz) can diced green chilies
15 - 1/2 tsp garlic powder
16 - 1/2 tsp onion powder
17 - 1/4 tsp salt
18 - 1/4 tsp ground cumin
→ Assembly
19 - 8 medium (6-inch) flour tortillas
20 - 1 1/2 cups shredded Monterey Jack cheese
21 - 1/2 cup shredded cheddar cheese
→ Optional Garnishes
22 - 1/4 cup chopped fresh cilantro
23 - 1/4 cup diced red onion
24 - Sour cream, to serve
25 - Lime wedges
# How to Make It:
01 - Preheat the oven to 375°F (190°C).
02 - In a large skillet over medium heat, brown the ground beef. Drain excess fat if necessary.
03 - Add chopped onion and minced garlic to the beef and cook for 3 to 4 minutes until the onion becomes translucent.
04 - Incorporate ground cumin, chili powder, smoked paprika, salt, black pepper, and beef broth. Simmer for 2 to 3 minutes until liquid reduces. Remove from heat.
05 - Heat olive oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
06 - Gradually whisk in chicken broth to prevent lumps. Stir in tomatillo salsa, diced green chilies, garlic powder, onion powder, salt, and cumin. Simmer for 3 to 4 minutes until sauce thickens slightly. Remove from heat.
07 - Spread 1/2 cup of green chili sauce evenly in the bottom of a 9x13-inch baking dish. Fill each tortilla with approximately 1/3 cup of the beef mixture, sprinkle with Monterey Jack cheese, roll up, and place seam-side down in the dish.
08 - Pour remaining green chili sauce over the rolled tortillas. Sprinkle with remaining Monterey Jack and cheddar cheeses. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbly.
09 - Allow to cool slightly. Garnish with cilantro, diced red onion, sour cream, and lime wedges. Serve hot.
# Expert Tips:
01 -
- The green chili sauce tastes homemade but comes together in less time than you'd expect, no need for fancy culinary skills.
- Ground beef is forgiving and feeds a crowd without fussing, perfect for weeknight dinners or when guests show up hungry.
- Soft, creamy cheese melting into warm tortillas hits that comfort food note we all crave without pretension.
02 -
- If your sauce breaks or looks grainy, it's usually because you added the broth too quickly—next time whisk constantly and add a little at a time, and you'll have silky sauce every time.
- Warming your tortillas before filling them is the difference between rolls that tear and ones that bend gracefully; microwave them between damp paper towels for a minute.
- Don't skip letting them cool slightly after baking—those few minutes let everything set so they don't collapse on the plate.
03 -
- Keep your sauce slightly thinner than you think it should be—it will continue to reduce slightly in the oven, and you want it to stay creamy around the enchiladas, not dry.
- If you're working with corn tortillas instead of flour for a gluten-free meal, dip them quickly in warm sauce before filling so they soften and won't crack when you roll them.