Beef Enchiladas Green Chili Sauce (Printable Version)

Tender beef wrapped in tortillas and covered in zesty green chili sauce.

# What You'll Need:

→ Beef Filling

01 - 1 lb 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 black pepper
09 - 1/4 cup beef broth
10 - 1/4 cup canned diced green chilies

→ Green Chili Sauce

11 - 2 tablespoons olive oil
12 - 1/2 cup onion, finely diced
13 - 2 cloves garlic, minced
14 - 2 tablespoons all-purpose flour
15 - 1 1/2 cups chicken or vegetable broth
16 - 1 cup canned or jarred tomatillos, drained and chopped
17 - 1 cup canned diced green chilies
18 - 1/2 teaspoon ground cumin
19 - 1/2 teaspoon dried oregano
20 - 1/4 teaspoon salt
21 - 1/4 teaspoon black pepper
22 - Juice of 1 lime

→ Assembly

23 - 8 medium flour tortillas (6-inch)
24 - 2 cups shredded Monterey Jack or cheddar cheese
25 - 1/4 cup fresh cilantro, chopped (optional)
26 - Sour cream, for serving (optional)

# Directions:

01 - Preheat the oven to 375°F.
02 - In a large skillet over medium heat, cook ground beef, chopped onion, and minced garlic until beef is browned and onion is softened, about 6 to 8 minutes. Drain excess fat if necessary.
03 - Add ground cumin, chili powder, smoked paprika, salt, and black pepper to the beef mixture. Stir in beef broth and diced green chilies and simmer for 4 to 5 minutes until most liquid evaporates. Remove from heat.
04 - Heat olive oil in a saucepan over medium heat. Sauté diced onion and minced garlic until translucent, about 3 minutes. Stir in flour and cook for 1 minute, stirring constantly.
05 - Gradually whisk in broth, then add chopped tomatillos, diced green chilies, ground cumin, oregano, salt, and black pepper. Simmer for 8 to 10 minutes until thickened.
06 - Blend the sauce until smooth using an immersion blender or standard blender. Stir in lime juice.
07 - Lightly grease a 9x13-inch baking dish and spread 1/2 cup of the green chili sauce evenly on the bottom.
08 - Warm the flour tortillas to make pliable. Place approximately 1/4 cup of the beef filling into each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
09 - Pour the remaining green chili sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
10 - Bake uncovered for 20 to 25 minutes until the cheese melts and becomes bubbly.
11 - Garnish with chopped fresh cilantro and serve with sour cream if desired.

# Expert Advice:

01 -
  • The green chili sauce has this bright, tangy punch that tastes nothing like store-bought jar sauces.
  • You can make everything ahead and just pop it in the oven, which is a lifesaver on busy nights.
  • The beef filling is seasoned perfectly without being spicy or heavy, so it works for pretty much anyone at the table.
02 -
  • Don't skip blending the sauce because unblended it feels grainy and won't coat the enchiladas smoothly.
  • Warm your tortillas before rolling or they'll crack and fall apart, turning your beautiful assembly into frustration.
  • If the filling is too wet when you roll, it seeps into the sauce and makes everything soupy instead of layered.
03 -
  • If your sauce breaks or looks grainy, strain it through a fine mesh sieve before using it on the enchiladas.
  • Monterey Jack cheese melts more evenly than cheddar alone, but mixing the two gives you the best flavor and texture combination.

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