Beef Enchiladas Green Chili (Print version)
Tender beef wrapped in tortillas, baked with tangy green chili sauce and melted cheese.
# What you'll need:
→ Beef Filling
01 - 1.5 lbs beef chuck roast or flank steak
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 0.5 teaspoon smoked paprika
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - 0.75 cup beef broth
→ Green Chili Sauce
11 - 2 tablespoons butter
12 - 2 tablespoons all-purpose flour
13 - 2 cups chicken broth
14 - 1 cup canned diced green chiles
15 - 0.5 teaspoon garlic powder
16 - 0.5 teaspoon onion powder
17 - 0.25 teaspoon salt
18 - 0.5 cup sour cream
→ Assembly
19 - 12 small flour tortillas
20 - 2 cups shredded Monterey Jack cheese
21 - 0.5 cup chopped fresh cilantro
22 - 0.5 cup diced red onion (optional)
23 - Lime wedges, for serving
# How to make it:
01 - Heat olive oil in a large pot over medium-high heat. Sear beef on all sides until browned, about 2-3 minutes per side. Add onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Sauté for 2 minutes. Pour in beef broth, bring to a simmer, cover, and cook on low heat for 1 to 1.5 hours until beef is very tender. Shred beef with two forks, return to pot, and toss with cooking juices. Set aside.
02 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Add diced green chiles, garlic powder, onion powder, and salt. Simmer for 5 minutes. Remove from heat and stir in sour cream until well combined. Adjust seasoning as needed.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Spread half a cup of green chili sauce on the bottom of the dish. Fill each tortilla with shredded beef and a sprinkle of cheese, roll up, and place seam-side down in the dish. Pour remaining sauce over enchiladas and top with remaining cheese.
04 - Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown.
05 - Sprinkle enchiladas with chopped fresh cilantro and diced red onion if desired. Serve hot with lime wedges.
# Expert suggestions:
01 -
- The beef becomes impossibly tender and absorbs all those warm spices in a way that makes every bite feel intentional.
- That tangy green chili sauce is bright and balanced, never overpowering the beef or the tortillas.
- It feeds a crowd without making you feel like you spent all day cooking, and it reheats beautifully.
02 -
- If you add the sour cream to the sauce while it's too hot, it can break and look curdled, so always let it cool for a minute and stir it in gently.
- The tortillas need to be soft and pliable or they'll crack when you roll them, so warming them wrapped in a damp towel first makes everything easier.
- Don't skip the sear on the beef, even though it takes a few minutes, because that browned crust is where a lot of the flavor hides.
03 -
- If your green sauce looks too thick, thin it out with a splash more broth until it coats a spoon and pours easily over the enchiladas.
- Shredding the beef while it's still warm in its braising liquid keeps it moist and flavorful rather than letting it cool and dry out.