Green Chili Beef Enchiladas
Easy green chili beef enchiladas with ground beef, onion, pinto beans, taco seasoning and cheddar rolled in flour tortillas, smothered in green enchilada sauce, green chiles and salsa verde, and broiled until golden.
Equipment
- Wooden spoon
- 9x13 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 9x13 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
Serving: 1enchiladaCalories: 443kcalCarbohydrates: 37.8gProtein: 24.1gFat: 21.4gSaturated Fat: 8.7gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 8gCholesterol: 63.3mgSodium: 1401mgPotassium: 513.3mgFiber: 4.6gSugar: 4.1g
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