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Green Chili Enchiladas To Satisfy Your Tex-Mex Cravings

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!

GREEN CHILI ENCHILADAS -two on a plate garnished with jalapeños

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.

two enchiladas with green chili sauce

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

Browning ground beef and onions--then adding spices
First, brown ground beef, onions, and garlic. Then add seasonings.
meat and cheese layered on a flat tortilla
Second, place meat mixture and cheese on each individual tortilla.
how to roll up a tortilla to make an enchilada
Third, roll up tortilla and place in a casserole dish with the seam on the underside.
using a whisk to finish the sauce
Finally, make sauce per instructions and pour over enchiladas before heating.

Side Dishes for Green Chili Enchiladas:


Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

GREEN CHILI ENCHILADAS

Green Chili Enchiladas

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

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

Ingredients

  • 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

Instructions

Vegetable/Meat Mixture

  1. Brown ground beef. Drain excess grease.
  2. Add onions and garlic and sauté 2 more minutes. Add chili powder, salt and pepper. Set aside.
  3. 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.
  4. 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.

Making Sauce

  1. Melt butter in non-stick skillet over medium heat.
  2. Add flour and stir until bubbly.
  3. Whisk in milk. Continue stirring until mixture is slightly thickened. Add green chilies and remove from heat.
  4. Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of sauce-covered enchiladas.
  5. Heat in 350 degree oven for 10-15 minutes or until heated throughout.

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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

Did you make this recipe?

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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!