There’s something deeply comforting about a bubbling tray of Green Chile Beef Enchiladas fresh out of the oven. This isn’t just another ground beef recipe for dinner—it’s a rich, cheesy, flavor-packed dish that balances spice, savoriness, and a hint of tang from roasted green chiles. Whether you're a fan of easy ground beef enchiladas or prefer a heartier shredded beef enchilada vibe, this version hits the sweet spot with a blend of bold ingredients and gooey melted cheese. It's perfect for a cozy family dinner or an effortless way to impress a crowd.
Green Chile Beef Enchiladas
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Mexican
Large skillet
Medium saucepan
9x13-inch baking dish
Mixing spoon and whisk
Cheese Grater
Foil for baking
For the filling
- 1 lb lean ground beef or substitute with shredded chuck roast for a steak enchiladas recipe spin
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup canned pinto beans drained and rinsed (optional, for beef and bean enchiladas)
- 1 cup shredded Monterey Jack or Pepper Jack cheese
For the sauce
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup chicken or beef broth
- 1 cup roasted green chiles canned or fresh, chopped
- 1/2 cup sour cream
- Salt to taste
Assembly
- 8 corn tortillas
- 1 1/2 cups shredded cheddar cheese or a Mexican cheese blend
- Fresh cilantro for garnish
- Diced green onions or jalapeños optional
Make the beef filling
In a large skillet over medium heat, cook the ground beef with diced onion until browned and tender, about 8–10 minutes. Stir in garlic, cumin, smoked paprika, salt, and pepper. Add beans if using. Once cooked, remove from heat and fold in 1 cup of shredded cheese.
Prepare the green chile sauce
In a saucepan, heat olive oil over medium. Whisk in flour to make a quick roux, cooking for 1 minute. Slowly whisk in broth until smooth. Stir in green chiles and let simmer for 5 minutes. Turn off heat and stir in sour cream until the sauce is creamy. Adjust salt as needed.
Warm the tortillas
Briefly warm corn tortillas in a dry skillet or microwave to make them pliable. This prevents tearing during assembly.
Assemble the enchiladas
Spoon a bit of the green chile sauce into the bottom of a 9x13-inch baking dish. Fill each tortilla with the beef mixture, roll tightly, and place seam-side down in the dish.
Smother & bake
Pour the remaining green chile sauce over the enchiladas and sprinkle with the rest of the cheese. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake for 5–10 more minutes until the cheese is golden and bubbly.
Garnish & serve
Let cool slightly, then top with chopped cilantro and green onions.
Perfect Pairings
These cheesy beef enchiladas are begging to be served with classic sides like Spanish rice or cilantro-lime rice, creamy refried beans, or a fresh avocado-tomato salad. For drinks, go with a crisp Mexican lager or a tart margarita. Want dessert? Think creamy flan or cinnamon sugar churros.
FAQs
1. Can I use ground beef instead of shredded beef?
Absolutely—this is an easy beef enchiladas recipe, and ground beef keeps things quick. However, slow-cooked shredded chuck or flank steak adds a rich, meaty depth for a more indulgent steak enchiladas recipe twist.
2. Are flour or corn tortillas better?
Corn tortillas are traditional and give you that classic enchilada texture. But if you're after a softer, more casserole-style dish (think beef enchiladas casserole), flour tortillas are a fine substitute.
3. What cheese works best?
A mix of Monterey Jack and cheddar makes these beef enchiladas with cheese sauce sing. For extra indulgence, a dollop of queso or nacho cheese can also be added before baking.
4. Can I make these ahead?
Yes! Assemble the enchiladas, cover with sauce, and refrigerate up to 24 hours in advance. Just bake when ready.
5. Is this freezer-friendly?
Totally. Freeze before or after baking. Just make sure to wrap tightly and thaw in the fridge before reheating.
