Beef Enchiladas Green Chili (Printable View)
Shredded beef with tangy green chili sauce in soft tortillas, baked to golden 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
# Cooking Steps:
01 - Heat olive oil in a large pot over medium-high heat. Sear beef on all sides until browned, about 2 to 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, then cover and cook on low for one to one and a half hours until the beef is very tender. Shred the beef with two forks, then return it to the pot and toss with cooking juices. Set aside.
02 - Melt butter in a saucepan over medium heat. Stir in flour and cook for one minute, stirring constantly. Gradually whisk in chicken broth until smooth. Add diced green chiles, garlic powder, onion powder, and salt. Simmer for five minutes. Remove from heat and stir in sour cream until fully incorporated. Adjust seasoning as needed.
03 - Preheat oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Spread half a cup of green chili sauce evenly on the bottom. Fill each tortilla with shredded beef and a sprinkle of cheese, then roll up and place seam-side down in the dish. Pour the remaining green chili sauce over the assembled enchiladas and sprinkle with the remaining cheese.
04 - Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
05 - Sprinkle chopped fresh cilantro and diced red onion over the enchiladas, if using. Serve hot with lime wedges.
# Expert Tips:
01 -
- The green chili sauce is bright and slightly tangy, not heavy or boring like some enchiladas can be.
- Shredded beef becomes incredibly tender when cooked low and slow, and it soaks up all those spice flavors perfectly.
- It feeds a crowd without fussing, and leftovers taste even better the next day.
02 -
- Never add cold broth to a roux—whisk in room-temperature or warm broth slowly so you don't end up with lumps that ruin your sauce.
- The sour cream goes in after you're off the heat, otherwise it can curdle and separate, which happened to me more than once before I learned that lesson.
- Don't skimp on the braising time—rushing it means tough, chewy beef, and the whole point is that melt-in-your-mouth tenderness.
03 -
- If your sauce breaks or looks separated, strain out the sour cream and whisk it separately, then fold it back in gently at the very end instead of stirring it in while the sauce is hot.
- Assemble the enchiladas ahead of time, cover them, and refrigerate—they actually bake more evenly and gently when they start cold, and your timing becomes way easier when you're entertaining.