Ground Beef Enchiladas with Creamy Green Chile Sauce
Sneak Preview: These ground beef enchiladas with creamy green chile sauce are filled with seasoned beef and Monterey Jack cheese, then baked until bubbly. A family-friendly Tex-Mex dinner ready in about 45 minutes.
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Whenever we have dinner guests, I rack my brain for a memorable but easy main dish. Are you the same way?
Early in our marriage, my sister-in-law served us the most unforgettable beef enchiladas. Creamy, mildly spiced, and perfectly cheesy, they left a lasting impression—one that’s stuck with me for over 40 years. She kindly gave me this recipe.
Instead of a traditional red enchilada sauce, these are topped with a homemade creamy green chile sauce that keeps the tortillas tender and flavorful without overpowering the filling.
How to Keep Corn Tortillas from Getting Soggy
The enchiladas are uncomplicated and straightforward to assemble. You can even roll the tortillas ahead of time.
Tip: Wait until you’re almost ready to eat before pouring the sauce over the rolled tortillas. Corn tortillas absorb liquid quickly, making the sauce disappear if they sit too long before baking.
Spice Level Adjustments:
- Prefer a milder dish? These enchiladas are relatively mild, though the heat level can vary based on your green chiles.
- Want more spice? Garnish the finished enchiladas with jalapeños for an extra kick!
Ingredients & Substitutions
• GROUND BEEF: Substitute cooked shredded chicken, turkey, or leftover roast beef if preferred.
• CORN TORTILLAS: Traditional choice and best for structure in the creamy sauce. Substitute FLOUR TORTILLAS for easier rolling and a softer texture after baking.
• MONTEREY JACK CHEESE: Melts smoothly and keeps the flavor mild. Substitute cheddar or Pepper Jack for a sharper or spicier result.
• GREEN CHILES: Usually canned and mild. Use hot green chiles or add jalapeños for more heat.
• MILK: Whole milk makes the richest sauce, but 2% works well.
Step-by-Step: How To Make Green Chile Enchiladas
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Preparing the Filling and Tortillas
Making the Green Chile Sauce
Baking
Ground Beef Enchiladas with Creamy Green Chile Sauce
Ingredients
Filling
- 1 pound (454 g) ground beef
- 1 (110 g) medium onion, finely chopped
- 1 clove minced garlic
- ½ teaspoon table or sea salt
- ¼ teaspoon finely ground black pepper
- 1 teaspoon chili powder
- ¼ teaspoon cumin powder
- vegetable oil for frying tortillas
- 1 dozen corn tortillas
- 2 cups (240 g) Monterey Jack cheese, shredded 4 ounces
Sauce
- 4 tablespoons (56 g) butter
- 4 tablespoons (30 g) all-purpose flour
- ¾ teaspoon salt
- 2½ cups (610 g) milk
- 1 4-oz can (113 g) chopped green chiles
Instructions
Meat mixture
- Brown 1 pound (454 g) ground beef along with 1 (110 g) medium onion, finely chopped, 1 clove minced garlic, ½ teaspoon table or sea salt, and ¼ teaspoon finely ground black pepper. Drain excess grease.
- Add 1 teaspoon chili powder and ¼ teaspoon cumin powder. Cook for another 2 minutes to bloom the spices.
- Add 2 T of water to the skillet. Cover and let sit on LOW heat while you prepare the tortillas and cheese.
- To soften 1 dozen corn tortillas, heat ½ inch of vegetable oil for frying tortillas in a small skillet and dip each tortilla in the oil to soften.
Making sauce on the stove
- Melt 4 tablespoons (56 g) butter in a medium-sized non-stick skillet over medium heat.
- Add 4 tablespoons (30 g) all-purpose flour and ¾ teaspoon salt. Stir until bubbly.
- Whisk in 2½ cups (610 g) milk. Continue stirring until the mixture is slightly thickened. Add green chiles and remove the pan from heat.
Making sauce in the microwave
- Place 4 T butter in a microwave-safe Pyrex pitcher. Melt in the microwave on HIGH for about 1 minute.
- Whisk in 4 T flour and ¾ t salt until smooth. Then whisk in 2½ c milk until smooth.
- Microwave for 4-7 minutes on HIGH. Stir after 3 minutes and every minute thereafter. Keep cooking and stirring until the mixture is thick like a medium cream sauce.
- Stir in 1 4-oz can (113 g) chopped green chiles.
Assembling the enchiladas
- Place a generous tablespoon of meat mixture onto a softened tortilla. Add a tablespoon of shredded Monterey Jack cheese. Roll up and place seam side down in a 9 x 13-inch baking dish. Prepare remaining tortillas in the same manner. Any remaining meat or cheese may be sprinkled on top or sides of enchiladas.
- Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of the sauce-covered enchiladas.
- Heat in a 350˚F (180˚C)oven for 10-15 minutes or until heated through.
Notes
Frying makes corn tortillas more pliable, preventing cracks and breaks. It also creates a slight seal, so they absorb less sauce and hold their shape better. What toppings go well with these?
Try sour cream, avocado, fresh cilantro, or diced tomatoes for extra flavor!
Equipment
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
FAQ
Are these green chile beef enchiladas spicy?
No. The creamy green chile sauce is mild and family-friendly. If you’d like more heat, add chopped jalapeños to the filling, use hot green chiles instead of mild, or serve with salsa on the side.
Final Thoughts
As an early adopter of microwave cooking back in the late ’60s, I still reach for it whenever it saves time without sacrificing flavor. The creamy green chile sauce in this recipe is a good example—and if that appeals to you, you might also enjoy my Easy Chicken and Sausage Gumbo, Condensed Cream of Mushroom Soup, or Speedy Microwave Chocolate Cream Pie.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
You mean you were in Kansas City and you didn’t bring me any Lemon-Pecan Thumbprint Cookies? Pfffft.
I made these with my left over turkey from Thanksgiving ( I had the turkey in the freezer of course) Everyone was impressed with the way they looked and tasted. I had a little larger can of chili peppers than usual and just put in the whole can. My mother started coughing with the first bite and took a big drink of water. She mumbled something about too much pepper but then continued to finish them. We will make a Texan out of her yet. Bob loved them. Thanks so much for your blog.
Too cool, so glad you were able to meet Pioneer Woman 🙂
pioneer woman! reading this blog always makes me hungry. not sure if that’s a good thing or not! 🙂
Mary Sue passed on your website to me. Wishing you much success.
I love green chili enchiladas and am always looking for new recipes. Our daughter keeps us stocked with fresh green chilis from NM. Yum!
Oh man! You’re gonna be a week too late for the pecan pie! I had to make one last week (yes, my first ever…I’ve made lots of pies…but I usually leave the pecan pie to Grandmommy) for the Tri-C dinner…and I don’t think they turned out the best 🙁
This recipe looks amazing! I will definitely make it!! What a great picture of you and Ree! She was just here in Utah, and I watched her on 2 local tv shows. Her new cookbook is on my Christmas list!
Can’t wait to try that sauce. Beats paying $4 for a small cup of it in a restaurant.
I’m definately adding these on my list of dinners I want to make!
These enchiladas look wonderful! My family will absolutly love them. Thanks for your wonderful suggestions of variations. You have a very creative mind. I think you and Ree look like you could be sisters. I plan on going to the book signing on the 1st in Dallas. So glad you and your family were able to go to KC. Did you get your picture with MM???
That’s REE DRUMMOND! I’m jealous! 🙂
She is going to be in Dallas at a Borders up by North Park area I believe on December 1st. I’m going to that book signing!
that would be ree drummond, the pioneer woman!
i don’t even much like enchiladas, but those look dee-licious. thanks for sharing the recipe! 🙂