Beef Enchiladas Green Chili (Printable)
Soft tortillas filled with spiced beef and tangy green chili sauce, baked with melted cheese and cilantro.
# What You’ll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
09 - 1/4 cup beef broth
→ Green Chili Sauce
10 - 2 tbsp olive oil
11 - 1 small onion, chopped
12 - 2 cloves garlic, minced
13 - 2 cups chicken broth
14 - 1 can (4 oz) diced green chilies
15 - 1 cup tomatillo salsa (salsa verde)
16 - 1/2 tsp ground cumin
17 - 1/4 tsp salt
18 - 1/4 cup heavy cream (optional)
19 - Juice of 1/2 lime
→ Assembly
20 - 8 flour tortillas (8-inch)
21 - 2 cups shredded Monterey Jack or cheddar cheese
22 - 1/4 cup chopped fresh cilantro
# How-To Steps:
01 - Preheat the oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft, about 6–8 minutes. Drain excess fat if needed.
03 - Stir in cumin, chili powder, smoked paprika, salt, pepper, and beef broth. Simmer for 2–3 minutes until well combined. Set aside.
04 - For the green chili sauce, heat olive oil in a saucepan over medium heat. Sauté onion and garlic for 2–3 minutes until translucent.
05 - Add chicken broth, diced green chilies, tomatillo salsa, cumin, and salt. Simmer for 10 minutes.
06 - Stir in heavy cream (if using) and lime juice. Remove from heat. For a smoother sauce, blend with an immersion blender.
07 - Lightly grease a 9x13-inch baking dish.
08 - Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of beef filling into each tortilla. Roll up and place seam-side down in the baking dish.
09 - Pour green chili sauce evenly over the enchiladas. Top with shredded cheese.
10 - Bake for 20–25 minutes until cheese is bubbly and lightly golden.
11 - Sprinkle with chopped cilantro before serving.
# Expert Tips:
01 -
- The green chili sauce strikes that perfect balance between tangy and creamy, with just enough gentle heat to make everyone reach for seconds
- These reheat beautifully for lunch the next day, and honestly, the flavors seem to meld even better overnight
02 -
- Cold tortillas will crack and tear when you try to roll them, so warming them first is not optional
- The sauce might seem thin going into the oven, but it thickens beautifully as it bakes
03 -
- If you can find fresh tomatillos, roasting them under the broiler first adds an incredible depth of flavor
- For extra heat, add a diced jalapeño to the sauce or use a spicy salsa verde