Beef Enchiladas Green Chili (Printable)
Savory beef wrapped in tortillas topped with zesty green chili sauce and melted cheese for a warming meal.
# What You 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 black pepper
09 - 1/4 cup beef broth
→ Green Chili Sauce
10 - 2 tbsp olive oil
11 - 1/2 cup chopped green chilies (canned or roasted fresh)
12 - 1 cup chicken or vegetable broth
13 - 1/4 cup chopped fresh cilantro
14 - 1/2 cup sour cream
15 - 1 tbsp all-purpose flour
16 - 1/2 tsp ground cumin
17 - 1/2 tsp salt
18 - Juice of 1 lime
→ Assembly
19 - 8 medium flour tortillas
20 - 2 cups shredded Monterey Jack or Cheddar cheese
21 - 1/2 cup sliced green onions
22 - 1/4 cup chopped fresh cilantro
# How-To:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook ground beef until browned. Drain excess fat if necessary.
03 - Add onion and garlic to the skillet; sauté until softened, about 3 minutes.
04 - Stir in cumin, chili powder, smoked paprika, salt, pepper, and beef broth. Simmer for 5 minutes until most liquid is absorbed. Remove from heat.
05 - Heat olive oil in a saucepan over medium heat. Add green chilies and cook for 2 minutes.
06 - Sprinkle in flour, stir, and cook for 1 minute. Gradually whisk in broth until smooth.
07 - Add cumin and salt, then simmer for 5 minutes. Remove from heat and stir in sour cream, cilantro, and lime juice until smooth.
08 - Spread 1/2 cup sauce over the bottom of a 9x13-inch baking dish.
09 - Place about 1/4 cup beef filling in each tortilla, sprinkle with a little cheese. Roll up and place seam-side down in the baking dish.
10 - Pour remaining green chili sauce over enchiladas. Top with remaining cheese.
11 - Bake uncovered for 25–30 minutes, until bubbly and golden.
12 - Let rest 5 minutes. Garnish with green onions and cilantro before serving.
# Expert Advice:
01 -
- The homemade green chili sauce tastes like something from a Mexican grandmother's kitchen but comes together in minutes
- These enchiladas reheat beautifully for lunch the next day if they last that long
- The beef filling gets incredibly tender and flavorful thanks to the spice blend and beef broth
02 -
- Don't skip warming your tortillas first cold tortillas crack and nobody wants a sad cracked enchilada situation
- The sauce will look thin when you first mix it but it thickens beautifully in the oven
- Letting the dish rest for those 5 minutes is crucial it firms up enough to serve neatly
03 -
- If your sauce looks curdled after adding sour cream whisk in a tiny bit more broth and it will smooth right out
- Roast fresh poblano peppers instead of using canned chilies for a smokier deeper flavor