Beef Enchiladas Green Chili (Printable)
Soft tortillas filled with seasoned beef, bathed in tangy green chili sauce and melted cheese for a comforting dish.
# What You Need:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 1/4 cup beef broth
→ Green Chili Sauce
10 - 2 tablespoons olive oil
11 - 1 small onion, chopped
12 - 2 cloves garlic, minced
13 - 2 cups chicken broth
14 - 1 can (4 ounces) diced green chilies
15 - 1 cup tomatillo salsa verde
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon salt
18 - 1/4 cup heavy cream
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:
01 - Preheat the oven to 375°F.
02 - Cook the ground beef, onion, and garlic in a large skillet over medium heat until beef is browned and 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 - 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 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 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 Advice:
01 -
- The homemade green chili sauce puts canned versions to shame
- Make ahead friendly for busy weeknight dinners
02 -
- Cold tortillas crack every single time
- The sauce needs at least 10 minutes to thicken properly
03 -
- Grate your own cheese instead of buying pre shredded for better melting
- Let the filling cool slightly before rolling to prevent soggy tortillas