Green Chile Ground Beef Enchiladas – Bold, Cheesy & Irresistible!

Sneak Preview: Green Chile Ground Beef Enchiladas are a must-try if you love bold flavors and creamy, cheesy bites. Made with ground beef, roasted green chiles, Monterey Jack cheese, soft tortillas, and a flavorful enchilada sauce, this recipe is as satisfying as it is simple. Whether you’re feeding a family or meal-prepping for the week, this dish is a winner!

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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.

The Secret to Saucy Enchiladas

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

? Kitchen 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 and Substitutions

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• GROUND BEEF:
  • Swap with shredded roast beef, chicken, ground turkey, or a vegetarian mix of spinach and mushrooms.
  • For a meat-free option, use only cheese and sautéed onions.
• ONION:
  • A medium onion equals about 1/2 to 3/4 cup chopped.
  • Frozen onions work too.
• GARLIC:
  • Use powdered or minced garlic if fresh isn’t available.
• CHILI POWDER & CUMIN:
  • Essential Tex-Mex spices that give these enchiladas their signature flavor.
• CORN TORTILLAS:
  • Flour tortillas work too—warm them briefly in the microwave for easy rolling.
• MONTEREY JACK CHEESE:
  • A mild white cheese, great for melting.
  • For extra heat, try Pepper Jack or swap with cheddar.
• GREEN CHILES:
  • Found in the Hispanic foods section, these add a mild, smoky heat.

Step-by-Step: How To Make Green Chile Enchiladas

Preparing the Filling and Tortillas

1. Brown the Beef: Cook with onions and seasonings until fully browned.
2. Adding Spices: 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.
3. Softening corn tortillas: heat ½ inch of vegetable oil for frying tortillas in a small skillet and dip each tortilla in the oil to soften.
4. Filling Tortillas: Place meat mixture and shredded cheese down the middle of each tortilla.
5. Rolling tortillas: Roll up tightly and place in a 13 x 9-inch casserole dish seam-side down.

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Green Chile Sauce in the Microwave

1. Melt Butter: Microwave in a Pyrex pitcher for about 1 minute on HIGH.
2. Whisk Flour & Salt: Stir in flour and salt until smooth.
3. Add Milk: Whisk in milk and microwave on HIGH for 4-7 minutes until thickened like a cream sauce, whisking after 3 minutes and then every minute.
4. Stir in Green Chiles: Mix well and use immediately.

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Baking

1. Sauce and Cheese: Pour enchilada sauce over the top, sprinkle with remaining cheese.
2. Bake: Cover with foil and bake at 350˚F (180˚C) for 10-15 minutes or until heated through.
3. Serve: Let them rest a few minutes before serving with your favorite toppings.

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Final Thoughts:

As an early adopter back in the late 60’s, I love to use the microwave whenever possible–it saves time and keeps dishwashing to a minimum! If you are of the same mind, check out my Easy Chicken and Sausage Gumbo, Condensed Cream of Mushroom Soup, or Speedy Microwave Chocolate Cream Pie.

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Yield: 6 servings

Green Chile Ground Beef Enchiladas – Bold, Cheesy & Irresistible!

By Paula Rhodes

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

4 from 11 votes

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Prep time: 30 minutes minutes

Cook time: 15 minutes minutes

Total time: 45 minutes minutes

Ingredients

 

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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

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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

? Leftovers – Absolutely! Store in an airtight container and reheat in the oven for the best texture.
? Advanced Prep – Roll the enchiladas and make the sauce in advance, but wait to pour the sauce over the dish just before baking. Corn tortillas absorb liquid quickly, which can make them soggy.

Equipment

• Non-Stick Frypan Set
• IMUSA USA MEXI-10007 Sunburst Cloth Tortilla Warmer 12-Inch, Yellow/Red/Orange

Nutrition

Serving: 1 | Calories: 486kcal | Carbohydrates: 13g | Protein: 27g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 683mg | Potassium: 425mg | Fiber: 1g | Sugar: 6g | Vitamin A: 724IU | Vitamin C: 2mg | Calcium: 426mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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