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Green Chile Beef Enchiladas–When You Need Some Tex-Mex Comfort

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Preview: Green Chile Beef Enchiladas are corn tortillas stuffed with ground beef, onions, and Monterrey Jack cheese, then covered with a creamy green chile sauce.

Whenever we have dinner guests, I always rack my brain for a memorable main dish. Are you like that?

Early in our marriage, my sister-in-law invited my husband and me to their house for dinner one night and did just that. She served these creamy and mildly-spiced beef enchiladas that I’ve never forgotten over 40 years later.

I still remember thinking she was an excellent cook. Since then, she has never served a meal that changed my mind.

Green Chile Beef Enchiladas on a plate.

The secret to saucy enchiladas:

The enchiladas are simple and uncomplicated to assemble. You can even roll the tortillas ahead of time.

However, I would advise you to wait until you are almost ready to eat before pouring the sauce over the rolled tortillas. Corn tortillas can absorb liquid in a hurry, practically making the sauce disappear if they sit too long before heating and eating.

Don’t worry if you aren’t a spice-loving Tex-Mex lover. These enchiladas are rather mild in my book although this can vary with the spiciness level of the green chiles you use.

On the other hand, if you want more spice, garnish the finished enchiladas with jalapeños for more kick.


FAQ about this Beef Enchilada Recipe

What can I substitute for the beef?

Try substituting chicken, ground turkey, or spinach and mushrooms. Go vegetarian and only use cheese and sautéed onions for the filling.

What can I substitute for the Monterrey Jack Cheese?

If you want more spice, use Pepper Jack cheese. Cheddar cheese, either mild, medium, or sharp is another option.

Can I substitute flour tortillas for corn tortillas?

Yes. Warm them slightly in the microwave before rolling to make them pliable.

Are these enchiladas spicy?

I would classify them as mildly spicy. It depends somewhat on how hot the green chiles are.

If you want more spice, you could garnish the finished enchiladas with jalapeños for more kick.

Can I freeze enchiladas?

If you want to freeze this recipe, assemble the enchiladas, but don’t pour the sauce over them. Double wrap and freeze. Make the sauce fresh and pour it over the top when ready to serve.


How to assemble Green Chile Enchiladas:

frying ground beef, vegetables, and spices in a skillet
First, brown ground beef, onions, and garlic. Drain excess grease. Add seasonings and sauté for a couple of minutes. Add a couple of tablespoons of water and cover. Continue to cook on a low setting while you prepare the rest of the recipe.
frying corn tortillas before rolling
Heat ½ inch of oil in a small skillet and dip each tortilla in the oil to soften.
mashing the cooked ground beef
When you are ready to make the enchiladas, use a masher to make sure there are no large pieces of ground beef.
meat and cheese layered on a flat tortilla
Place meat mixture and cheese on each individual tortilla.
how to roll up a tortilla to make an enchilada
Roll up the tortilla and place into a greased casserole dish with the seam on the underside.
using a whisk to finish the  green chile sauce on the stove
Finally, make sauce per instructions (microwave below, or on top of the stove) and pour over enchiladas before heating.

How to make the green chile sauce in the microwave:

melted butter in a microwave-safe Pyrex pitcher
Melt butter in a microwave-safe Pyrex pitcher–about 1 minute on HIGH.
salt and flour added to the butter
Add flour and salt.
whisking the flour into the butter until smooth.
Whisk until smooth.
Whisking milk into the cream sauce
Add milk and continue whisking. Microwave on HIGH 4-7 minutes or until thick like a cream sauce. Whisk after the first 3 minutes and every minute thereafter.
adding green chilis to the microwaved cream sauce
Stir in the green chiles.
Pouring green chile sauce over the enchiladas
Pour prepared green chile sauce over the prepared enchiladas.
Heat until warmed through.

What can I serve with Green Chile Beef Enchiladas?


Did you enjoy this recipe? If so, you can help others and myself by leaving a 5-star 🤩 rating in the recipe below. No comments required.

Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.

Yield: 6 servings

Green Chile Beef Enchilada Recipe

Green Chile Beef Enchiladas

Green Chile Enchiladas are corn tortillas stuffed with ground beef, onions, and Monterrey Jack cheese, then smothered in green chile sauce.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

Filling

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 clove minced garlic
  • 1 teaspoon chili powder
  • ¼ teaspoon cumin powder
  • Salt and pepper to taste
  • Vegetable oil for frying tortillas
  • 1 dozen corn tortillas
  • 2 cups (4 ounces) Monterey Jack cheese, shredded

Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3/4 teaspoon salt
  • 2 1/2 cups milk
  • 1 (4-ounce) can of chopped green chiles

Instructions

Meat Mixture

  1. Brown ground beef along with onions, garlic, salt, and pepper. Drain excess grease.
  2. Add chili powder, cumin, salt, and pepper. Cook for another 2 minutes to bloom the spices.
  3. Add 2 tablespoons of water to the skillet. Cover and let sit on LOW heat while you prepare the tortillas and cheese.
  4. To soften tortillas, heat ½ inch of vegetable oil in a small skillet and dip each tortilla in the oil to soften.

Making Sauce on top of the stove;

  1. Melt butter in a medium-sized non-stick skillet over medium heat.
  2. Add flour and stir until bubbly.
  3. Whisk in milk. Continue stirring until the mixture is slightly thickened. Add green chiles and remove the pan from heat.

Making Sauce in the microwave:

  1. Place butter in a microwave-safe Pyrex pitcher. Melt in the microwave on HIGH for about 1 minute.
  2. Whisk in flour and salt until smooth. Then whisk in milk until smooth.
  3. 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.
  4. Stir in green chiles.

Assembling the enchiladas:

  1. Place a generous tablespoon of meat mixture onto a softened tortilla. Add a tablespoon of 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.
  2. Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of the sauce-covered enchiladas.
  3. Heat in a 350˚F oven for 10-15 minutes or until heated through.

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Nutrition Information:

Yield:

8 servings

Serving Size:

1/8 of recipe

Amount Per Serving: Calories: 402Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 78mgSodium: 514mgCarbohydrates: 25gFiber: 3gSugar: 1gProtein: 22g

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Jules @ Everyday Mommy

Tuesday 14th of December 2010

You mean you were in Kansas City and you didn't bring me any Lemon-Pecan Thumbprint Cookies? Pfffft.

Sandy

Tuesday 19th of January 2010

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.

Ann Hastings

Sunday 22nd of November 2009

Too cool, so glad you were able to meet Pioneer Woman :)

Susie

Friday 20th of November 2009

pioneer woman! reading this blog always makes me hungry. not sure if that's a good thing or not! :)

Linda Ashburn

Friday 20th of November 2009

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!

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