Green Chili Cream Cheese Beef Enchiladas
Preview: These memorable Green Chile Beef Enchiladas are corn tortillas stuffed with ground beef, onions, and Monterrey Jack cheese, then covered with a creamy green chile sauce. Both microwave and stove-top instructions are included for the sauce.
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Whenever we have dinner guests, I always rack my brain for a memorable but fairly easy main dish. Are you the same way?
Early in our marriage, my sister-in-law invited my husband and me to their house for dinner one night and did just that. She served these creamy and mildly-spiced beef enchiladas that I've never forgotten over 40 years later.
I still remember thinking she was an excellent cook. Since then, she has never served a meal that changed my mind.
The secret to saucy enchiladas:
The enchiladas are uncomplicated and straightforward to assemble. You can even roll the tortillas ahead of time.
However, wait until you are almost ready to eat before pouring the sauce over the rolled tortillas. Corn tortillas can absorb liquid in a hurry, practically making the sauce disappear if they sit too long before heating and eating.
Don't worry if you aren't a spice-loving Tex-Mex lover. These enchiladas are relatively mild in my book, although this can vary with the level of spiciness naturally present in the green chilis.
On the other hand, if you want more spice, garnish the finished enchiladas with jalapeños for more kick.
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Ingredients and Substitutions:
- GROUND BEEF: If you have leftover roast beef, shred it and use it instead of ground beef. Try substituting chicken, ground turkey, or spinach and mushrooms. Go vegetarian and only use cheese and sautéed onions for the filling.
- ONION: A medium onion is about 1/2 to 3/4 cup of chopped onions. Frozen onions could be substituted.
- GARLIC: Powdered or minced garlic can be substituted for fresh garlic.
- CHILI POWDER AND CUMIN: These are classic Tex-Mex spices. Your enchiladas won't be the same without both spices.
- CORN TORTILLAS: Flour tortillas may be substituted for corn tortillas. Warm them slightly in the microwave before rolling to make them pliable.
- MONTEREY JACK CHEESE: Monterey Jack is a mild white cheese often used in Tex-Mex recipes. If you want more spice, use Pepper Jack cheese. Cheddar cheese, either mild, medium, or sharp is another option.
- GREEN CHILES: Find these in the aisle that displays traditionally Hispanic food.
How to assemble Green Chile Enchiladas:
First, brown the ground beef, onions, and garlic. Drain excess grease. Add seasonings and sauté for a couple of minutes. Add a couple of tablespoons of water and cover. Continue to cook on a low setting while you prepare the rest of the recipe.
Heat ½ inch of oil in a small skillet and dip each tortilla in the oil to soften.
When ready to make the enchiladas, use a masher to ensure no large pieces of ground beef remain.
Place meat mixture and cheese on each tortilla.
Place enchiladas seam-side down next to each other in a casserole dish.
Finally, make sauce per instructions and pour over enchiladas before heating. The microwave process is pictured below. Instructions for the stove are in the recipe below.
Add flour and salt. Whisk until smooth.
Add milk and continue whisking. Microwave on HIGH for 4-7 minutes or until thick like a cream sauce. Whisk after the first 3 minutes and every minute after that.
Stir in the green chiles.
Pour prepared green chile sauce over the prepared enchiladas.
Heat until warmed through.
FAQ about this Beef Enchilada Recipe
Are these enchiladas spicy?
I would classify them as mildly spicy. It depends somewhat on how hot the green chiles are.
If you want more spice, you could garnish the finished enchiladas with jalapeños for more kick.
Can I freeze enchiladas?
If you want to freeze this recipe, assemble the enchiladas, but don't pour the sauce over them. Double-wrap and freeze. Make the sauce fresh and pour it over the top when ready to serve.
Can I make enchiladas ahead of time?
Yes, you can make and roll the enchiladas. Make the sauce ahead of time, too, but don't pour it over the enchiladas until you are ready to heat them. Corn tortillas will absorb part of the sauce after they sit in it for a little while so don't sauce them until the last minute.
Why do you fry the tortillas before rolling?
Two reasons:
1. Frying corn tortillas in a little bit of oil makes them pliable. Otherwise, they tend to crack and break once you try to roll them with ingredients tucked inside.
2. Frying seals the tortilla so it won't absorb the sauce so readily.
What can I serve with Green Chile Beef Enchiladas?
- Southwestern Jasmine Rice
- Instant Pot Refried Beans in 90 Minutes
- Crispy Jalapeño Cheese Snacks
- Cilantro and Green Chile Pesto
If you have any questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Green Chile Beef Enchilada Recipe
Green Chile Enchiladas are corn tortillas stuffed with ground beef, onions, and Monterrey Jack cheese, then smothered in green chile sauce.
Filling
- 1 pound ground beef
- 1 medium onion - finely chopped
- 1 clove minced garlic
- Salt and pepper to taste
- 1 teaspoon chili powder
- ¼ teaspoon cumin powder
- Vegetable oil for frying tortillas
- 1 dozen corn tortillas
- 2 cups Monterey Jack cheese, shredded - 4 ounces
Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- ¾ teaspoon salt
- 2½ cups milk
- 1 4-oz can chopped green chiles
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Meat mixture
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Brown 1 lb ground beef along with 1 medium chopped onion, 1 clove minced garlic, salt, and pepper. Drain excess grease.
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Add 1 t chili powder and ¼ t cumin. Cook for another 2 minutes to bloom the spices.
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Add 2 T of water to the skillet. Cover and let sit on LOW heat while you prepare the tortillas and cheese.
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To soften tortillas, heat ½ inch of vegetable o il in a small skillet and dip each tortilla in the oil to soften.
Making sauce on the stove
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Melt 4 T butter in a medium-sized non-stick skillet over medium heat.
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Add 4 T flour and stir until bubbly.
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Whisk in 2½ c milk. Continue stirring until the mixture is slightly thickened. Add green chiles and remove the pan from heat.
Making sauce in the microwave
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Place 4 T butte r in a microwave-safe Pyrex pitcher. Melt in the microwave on HIGH for about 1 minute.
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Whisk in 4 T flour and ¾ t salt until smooth. Then whisk in 2½ c milk until smooth.
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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.
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Stir in green chiles.
Assembling the enchiladas
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Place a generous tablespoon of meat mixture onto a softened tortilla. Add a tablespoon of 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.
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Pour sauce over enchiladas and cover with foil. If you have any remaining cheese, sprinkle it over the top of the sauce-covered enchiladas.
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Heat in a 350˚F (180˚C)oven for 10-15 minutes or until heated through.
Nutrition Facts
Green Chile Beef Enchilada Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Source: https://saladinajar.com/recipes/meat/green-chili-enchiladas/
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