Softened corn tortillas are stuffed with ground beef, onions, and Monterrey Jack cheese to make these Green Chili Enchiladas.
Smother the enchiladas with green chili sauce and top with cheese for simple Tex-Mex at its best!
Early in our marriage, my sister-in-law invited my husband and me to her house for dinner one night. She served us a delicious meal that included these enchiladas.
I still remember thinking she was an excellent cook. Since then, she has never served a meal that changed my mind in the 40+ years we’ve been related.
The secret to saucy enchiladas:
They are simple and uncomplicated to assemble. You can even roll the tortillas ahead of time.
However, I would caution 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.
What can I substitute for the beef?
Cutting back on red meat? Try substituting chicken, turkey, or spinach and mushrooms for the beef. Or, go vegetarian with cheese and sautéed onions as the filling.
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 chilis you use.
On the other hand, if you want more spice, you could garnish the finished enchiladas with jalapeños for more kick.
How to assemble Green Chili Enchiladas:
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 3/4 pound ground beef
- 1 medium onion, finely chopped
- 1 clove minced garlic
- 1 teaspoon chili powder
- Salt and pepper to taste
- Vegetable oil spray
- 1 dozen corn tortillas
- 1-1/2 cups Monterey Jack cheese, shredded
- 4 tablespoons butter
- 4 tablespoons flour
- 3/4 teaspoon salt
- 2 1/2 cups milk
- 1 (4-ounce) can chopped green chilies
- Brown ground beef. Drain excess grease.
- Add onions and garlic and sauté 2 more minutes. Add chili powder, salt and pepper. Set aside.
- To soften tortillas, spritz them on both sides with vegetable oil spray. Stack and wrap in paper towels. Microwave on HIGH for one minute. Keep covered until you are ready to roll enchiladas.
- Place a generous tablespoon of meat mixture on 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.
Preheat oven to 350 degrees Fahrenheit.
- Melt butter in non-stick skillet over medium heat.
- Add flour and stir until bubbly.
- Whisk in milk. Continue stirring until mixture is slightly thickened. Add green chilies and remove from heat.
- Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of sauce-covered enchiladas.
- Heat in 350 degree oven for 10-15 minutes or until heated throughout.
- OXO Good Grips Non-Stick 2 piece Frypan Set
- IMUSA USA MEXI-10007 Sunburst Cloth Tortilla Warmer 12-Inch, Yellow/Red/Orange
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Nutrition Information:Yield: 8 servings Serving Size: 1/8 of recipe
Amount Per Serving:Calories: 402 Total Fat: 24g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 78mg Sodium: 514mg Carbohydrates: 25g Fiber: 3g Sugar: 1g Protein: 22g
Side Dishes for Green Chili Enchiladas: