Ground Beef Enchiladas with Creamy Green Chile Sauce

These ground beef enchiladas are filled with seasoned beef and Monterey Jack cheese, then topped with a homemade creamy green chile sauce that keeps every bite tender and flavorful. A dependable Tex-Mex dinner that’s mild enough for most families but easy to spice up at the table.

6 servings

trwo green chile enchiladas on a red plate

Prep Time 30

Cook Time 15

Total Time 45

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 ground beef along with 1 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 butter in a medium-sized non-stick skillet over medium heat.
Add 4 tablespoons all-purpose flour and ¾ teaspoon salt. Stir until bubbly.
Whisk in 2½ cups 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 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: Store in an airtight container and reheat in the oven for best texture.

Make ahead: Roll enchiladas and prepare sauce in advance, but wait to pour the sauce over until just before baking.

Why fry the tortillas before rolling?
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!

Nutritional Information