Beef Enchiladas with Green Chili

There's a moment in every kitchen where you discover something that becomes yours, and for me, it happened on a chaotic Tuesday night when I decided to stop ordering enchiladas and just make them. The green sauce—that vivid, tangy verde that seemed impossible to replicate—turned out to be simpler than I thought, and the whole dish came together like I'd been making it for years. Now I can't imagine a weeknight without knowing these are possible, that tender beef and melted cheese are just an hour away from the pan.

I remember my neighbor peering over the fence while I was pulling the baking dish from the oven, the smell of melted cheese and cilantro hanging in the air, and asking what I was making. When I invited her over for dinner that night, she had seconds before I'd even sat down, and that's when I knew this recipe was a keeper. Since then, it's become the dish I make for friends who need feeding, and it never fails to turn a regular evening into something special.

Ingredients

• Ground beef (1 lb): The foundation of your filling, and browning it properly builds flavor that carries through the whole dish.
• Onion and garlic: These three aromatics cook down into sweetness that balances the spice, so don't skip the mincing step.
• Ground cumin, chili powder, and smoked paprika: This spice trio is what makes it taste like you know what you're doing, even if you're winging it.
• Canned green chilies and tomatillos: These are your secret weapons for authentic flavor without spending an hour finding fresh ones at the market.
• All-purpose flour: Just a couple tablespoons thickens the sauce into something silky instead of watery.
• Monterey Jack or cheddar cheese: Monterey Jack melts smoother and stays creamy, but use what you love.
• Flour tortillas (8 medium): Warm them slightly so they don't crack when you roll them, and they'll hold together like they're meant to.
• Lime juice: Added at the very end, this brightens everything and reminds you why green sauce tastes the way it does.

Instructions

Brown the beef filling:

Heat a large skillet over medium heat and add the ground beef with the onion and garlic, stirring occasionally until the meat is no longer pink and the onion has softened, about 6 to 8 minutes. You'll know it's ready when the kitchen smells like dinner and the beef has started to caramelize at the edges.

Season and simmer the filling:

Stir in the cumin, chili powder, smoked paprika, salt, and pepper, then add the beef broth and canned green chilies. Let it bubble gently for 4 to 5 minutes, stirring now and then, until the liquid mostly soaks in and you have a thick, fragrant mixture. Taste it here and adjust salt if you need to, because this is where your filling gets its personality.

Make the green chili sauce:

In a separate saucepan, warm the olive oil over medium heat and add the onion and garlic, cooking until they turn translucent and soft, about 3 minutes. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw taste.

Build the sauce:

Slowly whisk in the broth so you don't end up with lumps, then add the tomatillos, green chilies, cumin, oregano, salt, and pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. This is the moment where it transforms from a soup into something elegant.

Blend until smooth:

Use an immersion blender right in the pot to puree the sauce into silky smoothness, or carefully transfer it to a regular blender in batches. Either way, you're looking for a texture that coats but still pours, and finish with the squeeze of lime juice to wake everything up.

Assemble the baking dish:

Preheat the oven to 375°F, lightly grease a 9x13-inch baking dish, and spread about half a cup of the green sauce across the bottom. This prevents sticking and gives you flavor in every bite.

Warm and roll the tortillas:

Hold each tortilla over a gentle flame or warm them in a dry skillet for just a few seconds on each side until they're pliable but still hold their shape. Place about a quarter cup of the beef filling down the center of each one, roll it up snugly, and lay it seam-side down in the dish.

Smother and top:

Pour the remaining green sauce over all the enchiladas until they're generously covered, then scatter the shredded cheese across the top. Don't be shy with the cheese here, because it's going to melt into pockets of luxury.

Bake until bubbly:

Put the dish, uncovered, into the 375°F oven for 20 to 25 minutes, until the cheese is melted, beginning to brown at the edges, and the sauce bubbles up around the sides. The smell alone will tell you when it's close to done.

Finish and serve:

Pull the dish from the oven and let it rest for a minute or two, then scatter fresh cilantro over the top if you like it, and serve with a dollop of sour cream on the side for anyone who wants it.

Save

I made these for my daughter's first dinner party, and watching her serve them to friends with a quiet pride on her face made me realize this recipe does something special. It's not just food, it's the kind of thing you learn to make and then teach someone else, and somewhere down the line, they'll be making it for their own table too.

The Magic of Green Chili Sauce

The first time I made enchilada sauce from scratch, I expected it to be complicated, but there's actually just one real technique hidden in there: the roux. Cooking the flour in oil for a minute before you add liquid creates a thickener that keeps the sauce creamy instead of starchy, and the whole thing transforms when you blend it smooth. It's the kind of small step that separates homemade from the canned stuff, and once you know about it, you can apply it to any sauce you want to elevate.

Make It Your Own

The beauty of this recipe is that it's a starting point, not a rule book. I've made it with leftover shredded chicken when I didn't have ground beef, added roasted poblano peppers to the sauce for more depth, and once even stirred black beans into the filling because that's what I had. Each time it was different and delicious, which is the sign of a recipe that's flexible enough to live in your kitchen for years.

Timing and Make-Ahead Options

You can build the entire dish up to 8 hours ahead, cover it, and bake it cold when you're ready, or make the beef filling and sauce separately and store them for a few days, then assemble fresh. I usually make the filling the day before and the sauce while my oven preheats, which means I get the satisfaction of something homemade without feeling rushed. Freezing works beautifully too, either before or after baking, so you can wrap it tightly in foil and pull it out on a night when you need comfort food without the effort.

• Freeze unbaked for up to three months and add 15 minutes to the baking time.
• Make the sauce up to three days ahead and reheat it gently before assembling.
• Warm leftovers covered with foil in a 350°F oven so the cheese doesn't dry out.

Save

There's something deeply satisfying about sliding a baking dish of green enchiladas onto the table and watching people's faces light up. This is the kind of recipe that becomes part of your life if you let it.

Recipe FAQs

→ Can I use corn tortillas?

Yes, substitute corn tortillas for flour to make the dish gluten-free and add a traditional texture.

→ How can I increase the spice level?

Add minced jalapeños to the beef filling or the green chili sauce to bring extra heat to the dish.

→ What type of cheese works best?

Shredded Monterey Jack or cheddar cheese are ideal because they melt well and pair perfectly with the green chili flavors.

→ Can I freeze these before baking?

Yes, assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze. Thaw in the refrigerator before baking.

→ What are good side dishes?

This pairs excellently with Mexican rice, refried beans, or a simple garden salad to complete the meal.