Beef Enchiladas Green Chili (Print View)
Tender shredded beef with soft tortillas and tangy green chili sauce baked to bubbling perfection.
# 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
# Step-by-Step Directions:
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 black 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 the beef is tender. Shred the beef with two forks, return it to the pot, and toss with the cooking juices. Set aside.
02 - Melt butter in a saucepan over medium heat. Whisk in the 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 fully incorporated. Adjust seasoning if necessary.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Spread 0.5 cup of green chili sauce on the bottom of the baking dish. Arrange tortillas and fill each with shredded beef and a sprinkle of cheese. Roll the tortillas and place them seam-side down in the dish. Pour the remaining green chili sauce over the enchiladas and top with remaining cheese.
04 - Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.
05 - Sprinkle chopped fresh cilantro and diced red onion over the baked enchiladas if desired. Serve hot with lime wedges.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender and absorbs all those warming spices while it braises, so every bite tastes intentional.
- That green chili sauce strikes the perfect balance between tangy and creamy, and it's way easier to make than you'd think.
- It feeds a crowd without making you feel like you're stuck in the kitchen all evening, and leftovers somehow taste even better the next day.
02 -
- Don't skip searing the beef—that browned crust is where the real depth of flavor lives, and it's what separates great enchiladas from just okay ones.
- Stir the sour cream in off the heat after you've removed the pan from the stove; if you add it to boiling sauce, it can separate and break, turning grainy instead of silky.
- Those canned green chiles are already mild enough that you don't need to be timid with them; use the full cup for real flavor presence.
03 -
- Buy your beef the day before so it has time to dry out slightly; a slightly drier surface browns much better than wet meat fresh from the package.
- Toast your spices for 30 seconds in a dry pan before adding them to the pot if you have time—it wakes them up and makes them sing louder in the final dish.