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These green chili beef enchiladas are filled with seasoned ground beef, onion, pinto beans, and cheddar, then smothered in a mild green chili sauce. They’re ready in about 40 minutes and easy to make ahead, so they’re a family favorite on busy nights.
Green Chili Beef Enchiladas
My whole family enjoys these Green Chili Beef Enchiladas, and they’ve become one of my favorite meals to prep ahead. On the weekend I brown the beef, mix the filling, and roll the enchiladas, then tuck the pan in the fridge. They wait in the fridge until it’s time to bake (or go in the freezer for later), which is a lifesaver during the school year when the kids have sports practices and dinnertime gets squeezed.
When it’s time to eat, I pour the sauce over the top, sprinkle on the cheese, and slide the pan into the oven. Dinner is on the table with almost no work that evening.
These enchiladas are also one of my go-to meals to prep for postpartum or to bring to a friend who just had a baby. A pan of homemade enchiladas that only needs to go in the oven is such a helpful gift during those first weeks with a newborn.
If you’ve already made my Green Chili Chicken Enchiladas, this beef version will feel familiar. I use the same green sauce and roll and bake them the same way. The difference is the filling: hearty ground beef, onion, and pinto beans instead of shredded chicken.
Equipment You’ll Need
To prepare these Green Chili Beef Enchiladas, you’ll need:
- Cast Iron Skillet – For browning the ground beef. It’s a sturdy, plastic-free pan that will last for years.
- Wooden Spoon – For breaking up the beef as it browns and stirring in the beans and seasoning.
- 9×13 Glass Pyrex Baking Dish – Holds all 8 rolled enchiladas and goes from the fridge to the oven to the table. Choose one with a glass lid or cover it with foil instead of plastic.
- Glass Mixing Bowl – For stirring the enchilada sauce, green chiles, and salsa verde together.
- Stainless Steel Measuring Cups and Spoons – For the sauce, onion, and cheese.
- Wooden Cutting Board and Knife – For dicing the onion and chopping cilantro.
- Glass Jar – For any grease you drain from the beef, so it never goes down the drain.
- Spatula/Server – A sturdy stainless or wooden server for lifting the enchiladas out of the dish.
What Are Enchiladas?
Enchiladas come from Mexico, and their roots go back to the Aztecs and other peoples of the Valley of Mexico, who rolled corn tortillas around small fish and other fillings. The name comes from the Spanish word enchilar, which means “to season with chili,” so an enchilada is literally a tortilla dressed in chili.
Traditional Mexican enchiladas are made with corn tortillas that are briefly fried, dipped in a chili sauce, filled, and rolled, and there are many regional styles, from enchiladas verdes in green tomatillo sauce to enchiladas rojas in red chili sauce.
The enchiladas many of us grew up with in the United States, baked in a casserole dish with flour tortillas, ground beef, and lots of melted cheese, are a Tex-Mex and American take on the dish.
My Green Chili Beef Enchiladas fall into that camp. They aren’t traditional Mexican enchiladas, but they’re similar in spirit: tortillas, a hearty filling, and a flavorful chili sauce. And they’re still delicious!
Why I Choose Organic Ingredients
Whenever I can, I reach for organic ground beef, organic cheddar, and organic tortillas. For me it’s about knowing a little more about how my family’s food is grown and made, especially for a meal we eat often.
Organic pinto beans, an organic salsa verde, or a clean-ingredient taco seasoning are easy swaps that work beautifully in these Green Chili Beef Enchiladas. Use whatever fits your family and your budget; they’re delicious either way.
What Makes These Enchiladas So Easy?
The filling cooks in one skillet. I brown the beef, add the onion and beans, season it with taco seasoning, and pour a little of the sauce over the top. That’s it.
The sauce is just as simple. It’s the same one I use for my chicken enchiladas: a can of green enchilada sauce, a can of diced green chiles, and some salsa verde, all stirred together in a bowl. No blender or simmering required.
Best of all, you can do all the work ahead of time. Assemble the enchiladas without the sauce, refrigerate them for up to 1 day or freeze them for 3 to 4 months, and add the sauce and cheese right before baking.
Ingredients for Green Chili Beef Enchiladas
These are simple, everyday ingredients, and exact amounts are also in the recipe card below.
- 1 lb ground beef – I use 80/20 ground beef.
- 1/2 cup diced onion – Cooks down into the filling for extra flavor.
- 1 (15 oz) can pinto beans – Drained.
- 3 tablespoons taco seasoning plus 3/4 cup water – I use Costco’s taco seasoning.
- 1 (10 oz) can green enchilada sauce – Any store brand works.
- 1 (4 oz) can diced green chiles – Mild green chili flavor without much heat.
- 1/2 cup salsa verde – Any brand; it adds a bright, tangy flavor to the sauce.
- 8 (8-inch) flour tortillas – Soft and easy to roll.
- 2 cups shredded cheddar cheese, divided – About 1 1/2 cups for the filling and 1/2 cup for the top, or measure with your heart.
- Avocado oil, olive oil, or butter – Just a little for greasing the baking dish.
- Fresh cilantro, chopped – For garnish.
- Sour cream and guacamole – For serving (optional).
Step by Step: How to Make Green Chili Beef Enchiladas
- Preheat the oven to 375°F. Lightly grease a 9×13 glass baking dish with avocado oil, olive oil, or butter.
- In a mixing bowl, stir together the green enchilada sauce, diced green chiles, and salsa verde.
- Brown the ground beef in a cast iron skillet over medium heat, breaking it up with a wooden spoon as it cooks. I usually cook it until there’s no grease left in the pan. If there is some grease, drain it into a jar. Never pour it down the drain.
- Stir in the diced onion and drained pinto beans. Add the taco seasoning and 3/4 cup water, then pour about 1/4 cup of the sauce mixture over the meat and stir until everything is coated and heated through.
- Spoon some of the beef filling down the center of a flour tortilla and sprinkle with cheddar. Roll it up tightly (no need to fold in the sides like a burrito) and place it seam side down in the baking dish. Repeat with the remaining tortillas. All 8 fit in one 9×13 pan: line up 6 side by side across the top of the pan, then lay the last 2 end to end along the bottom.
- Pour the remaining sauce evenly over the enchiladas and sprinkle about 1/2 cup of cheddar over the top. (Making them ahead? Stop before this step. See the make-ahead section below.)
- Bake uncovered for 15 to 20 minutes, until the sauce is bubbly and the cheese is melted.
- Turn on the broiler for the last 5 minutes, watching closely, until the cheese is golden and a little crunchy.
- Let the enchiladas rest for a couple of minutes, then top with cilantro and serve with sour cream and guacamole.
Tips for Making Green Chili Beef Enchiladas
Cook the grease out of the beef. I brown my 80/20 beef until there’s usually no grease left in the skillet. If there is some, drain it into a jar instead of down the sink, where it can clog your pipes.
Mix the sauce first. About 1/4 cup of the sauce goes over the meat in the skillet, so stir it together in a bowl before you start browning.
Roll, don’t fold. Roll each tortilla tightly around the filling instead of folding in the sides like a burrito. Rolled enchiladas fit neatly in the pan, 6 across the top and 2 along the bottom.
Don’t skip the broiler. Broiling the last 5 minutes gives the cheese a golden, crunchy top and keeps the enchiladas from getting soggy.
Turn up the heat for the grown-ups. These are mild and kid-friendly. If you like more heat, add jalapeños, sriracha, or your favorite hot sauce.
Mistakes to Avoid When Making Green Chili Beef Enchiladas
Pouring grease down the drain. Grease hardens in the pipes. Drain any extra into a jar and toss it once it cools.
Saucing too early when making ahead. If you’re prepping these ahead for the fridge or freezer, assemble the enchiladas without the sauce and add the sauce and cheese right before baking.
Covering the dish. Bake these uncovered so the top can brown instead of steaming.
Walking away from the broiler. Cheese can go from golden to burnt quickly, so keep an eye on it.
Overstuffing the tortillas. Too much filling makes the tortillas hard to roll and can split them. A generous strip down the center is plenty.
How to Make Ahead and Freeze Green Chili Beef Enchiladas
This is my favorite part of this recipe. On the weekend, brown the beef, make the filling, and roll the enchiladas into your greased 9×13 glass dish, but don’t add the sauce or the top layer of cheese yet.
To refrigerate: cover the dish with its glass lid or aluminum foil and keep it in the fridge for up to 1 day. Store the sauce mixture separately in a covered glass jar.
To freeze: cover the dish with parchment paper and then a tight layer of aluminum foil, or use its glass lid, and freeze for 3 to 4 months. Freeze the sauce mixture separately in a freezer-safe glass jar, leaving room at the top for it to expand.
To bake: pour the sauce over the enchiladas, sprinkle on the cheese, and bake as directed.
This is also how I prep a pan for postpartum or for a friend with a new baby. A pan that only needs sauce, cheese, and a trip to the oven is such a helpful gift.
Storing Leftovers
Let leftover enchiladas cool, then store them in glass containers with lids, or cover the baking dish with foil. They’ll keep in the fridge for 3 to 4 days. Reheat in a covered oven-safe dish at 350°F for 15 to 20 minutes, until heated through, or microwave a single serving for a quick lunch.
Toppings and Sides for Green Chili Beef Enchiladas
Toppings make these extra fun, especially when the kiddos get to pick their own. Try fresh cilantro, sour cream, guacamole, sliced green onion, diced tomatoes, or sliced avocado, plus jalapeños for anyone who likes heat.
For a full meal, serve Green Chili Beef Enchiladas with Spanish rice, a side of chips and guacamole, or a simple mixed green salad.
FAQs for Green Chili Beef Enchiladas
Are green chili beef enchiladas spicy?
No. They’re mild and kid-friendly. If you want more heat, add jalapeños, sriracha, or another hot sauce.
What kind of ground beef should I use?
I use 80/20 ground beef and cook it until the grease is gone. If any grease is left, drain it into a jar.
Can I make green chili beef enchiladas ahead of time?
Yes! Assemble them without the sauce, cover with a glass lid or foil, and refrigerate for up to 1 day. Add the sauce and cheese right before baking.
Can I freeze green chili beef enchiladas?
Yes. Assemble them without the sauce, wrap the dish in parchment and foil (or use a glass lid), and freeze for 3 to 4 months. Freeze the sauce separately in a glass jar, then add the sauce and cheese right before baking.
Do I fold the tortillas like burritos?
No. Just roll them up tightly and place them seam side down in the dish.
How many enchiladas fit in a 9×13 pan?
Eight. Line up 6 side by side across the top and lay 2 end to end along the bottom.
How many servings does this make?
This recipe makes 8 servings, one enchilada each.
What’s the difference between these and the chicken version?
The sauce, tortillas, and baking method are the same. The beef version uses ground beef, onion, and pinto beans in place of shredded chicken.
A Make-Ahead Family Favorite
I hope these Green Chili Beef Enchiladas make your busy weeks a little easier, just like they do for us. If you make them, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!
Green Chili Beef Enchiladas
Equipment
- Wooden spoon
- 9×13 glass Pyrex baking dish
- Cutting board and knife
- Spatula/server
Ingredients
- 1 lb ground beef 80/20
- 1/2 cup onion diced
- 1 15 oz can pinto beans drained
- 3 tbsp taco seasoning I use Costco’s
- 3/4 cup water
- 1 10 oz can green enchilada sauce any brand
- 1 4 oz can diced green chiles
- 1/2 cup salsa verde any brand
- 8 flour tortillas 8-inch
- 2 cups shredded cheddar cheese divided (about 1 1/2 cups filling, 1/2 cup top)
- avocado oil, olive oil, or butter for greasing the dish
- fresh cilantro chopped, for garnish
- sour cream and guacamole for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13 glass baking dish with avocado oil, olive oil, or butter.
- In a bowl, mix the enchilada sauce, green chiles, and salsa verde.
- Brown the ground beef in a cast iron skillet over medium heat, breaking it up with a wooden spoon, until no grease remains. If there is grease, drain it into a jar (never down the drain).
- Stir in the onion and pinto beans. Add the taco seasoning and 3/4 cup water, then pour about 1/4 cup of the sauce mixture over the meat and stir until heated through.
- Spoon filling down the center of each tortilla, sprinkle with cheddar, roll tightly, and place seam side down in the dish. Line up 6 side by side across the top of the pan, then lay the last 2 end to end along the bottom.
- Pour the remaining sauce over the enchiladas and top with about 1/2 cup cheddar.
- Bake uncovered 15–20 minutes, until bubbly and melted.
- Broil for the last 5 minutes, watching closely, until the cheese is golden and crunchy.
- Top with cilantro and serve with sour cream and guacamole.
Notes
- Make-ahead: Assemble through step 5 without the sauce. Cover with a glass lid or foil and refrigerate up to 1 day, or cover with parchment and then foil (or a glass lid) and freeze 3–4 months. Store the sauce separately in a glass jar. Add the sauce and cheese right before baking.
- Great for meal prep, postpartum, or bringing to a friend with a new baby.
- Grease: cook it out, or drain it into a jar. Never pour it down the drain.
- Roll, don’t fold: no burrito fold needed.
- Broiler tip: broil the last 5 minutes for a crunchy, golden top so the enchiladas don’t get soggy.
- Heat: mild and kid-friendly. For more heat, add jalapeños, sriracha, or hot sauce.
- Cheese: measure with your heart. Save about 1/2 cup for the top.
- I never use vegetable oil; grease with avocado oil, olive oil, or butter.
- Leftovers: glass containers or a foil-covered dish, fridge 3–4 days. Reheat covered at 350°F for 15–20 min.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
