I am a sucker for enchiladas! This green chile beef enchiladas recipe is one we make often in our home. If you are craving some tasty Tex-Mex enchiladas, give this beef enchilada recipe a try. Minimal prep, that brings incredible savory flavor.
Table of contents
Red enchiladas are so tasty, but know you can easily use a green sauce for these enchiladas. Ground beef, onions, green chilis, cheese, all rolled up and baked.
If you have leftover roast, this is an incredible dinner for you. I love shredded beef enchiladas, but for today I did ground beef enchiladas because it was what I had on hand.
These Cheesy Green Chili Enchiladas Are…
- 6 ingredients
- Simple ingredients
- Great Leftover
- Family Favorite
- Freezer Friendly
🌯 Enchilada Ingredients
- Ground Beef
- Green Chilis
- Shredded Cheese
- Enchilada Sauce
- Salt & Pepper
🧅 How to Make
Step 1: The first thing you will do is cook your ground beef in a skillet on the stove. Add in the green chilis and diced onion. Cook until the beef is no longer pink. Season with salt and pepper.
Step 2: Spray 9×13 pan with cooking spray. Then pour a little enchilada sauce into the pan so it coats the bottom of the pan.
Step 3: Lay out your tortilla, add in a scoop of ground beef and veggie mix. Then add a sprinkle of shredded cheese.
Roll your enchiladas. Fold your two ends of tortilla in, and then begin to wrap. You want the crease to be on the bottom, so it doesn’t unravel.
Step 4: Repeat until all the enchiladas are rolled up. Then pour the remaining enchilada sauce over all the enchiladas and top with shredded cheese.
Step 5: Bake in the oven at 350 degrees for 30-35 minutes or until cheese is melted and a little golden brown color.
Full directions and measurements for this recipe are in the printable recipe card below.
🧀 Storage And Freezer Directions
Store in Fridge
Store your leftover enchiladas in the refrigerator. You will find they store well covered for up to three days. Then just reheat in the microwave or opt to heat them up in the oven.
If you do choose to reheat in the oven, cover with aluminum foil to prevent the enchiladas from drying out.
You can freeze up these easy cheesy beef enchiladas to prep for a meal later on. Just prepare the enchiladas as directed, and don’t bake them. Cover the pan with aluminum foil, I always do a double layer.
Freeze for up to 3 months. Then when you are ready to reheat these ground beef green chile enchiladas, leave covered and bake at 350 for 40 minutes.
Uncover and then let the cheese melt and get golden brown and then serve up these easy beef enchiladas!
💡 Expert Tips
- You can use low carb tortillas to make these a low carb beef enchilada recipe. I use Mission brand as they have 3 net carbs.
- Swap ground beef with a leftover beef roast, shredded pork, chicken, or other types of protein.
- Add black beans that are drained and rinsed to the meat mixture.
- You can swap red enchilada sauce with green sauce if you would like.
- Make sure the seam side is down in the pan or they will unravel.
- Pepper jack cheese, Monterey jack, Mexican blend, and more are great for this in replace of cheddar cheese.
👩🍳 Recipe FAQs
Here are some common questions about cheese enchilada recipe with flour tortillas, and other enchilada recipes you might make.
More Mexican Dinner Ideas
- Mexican Street Corn Cauliflower
- Easy Mexican Coleslaw
- Steak Fajitas
- Instant Pot Queso
- Enchilada Pasta
- Southwest Eggrolls
- Mexican Quinoa
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- 1 pound ground beef
- 1 can of Green Chiles (4 oz)
- 1 small yellow onion, diced
- 1 1/2 cup shredded cheese
- 10-12 flour tortillas
- 2 - 2 1/2 cups enchilada sauce
- Preheat the oven to 350 degrees. Grease a 9x13 pan with cooking spray. And pour a thin layer of enchilada sauce into a pan. Set aside.
- In a skillet on the stove, you will cook your ground beef. Toss in your diced onion and can of green chiles. I use green chiles and juice.
- Once the ground beef is fully cooked, you will then begin to shape your enchiladas.
- Lay the tortilla out, and lay some of the ground beef mixture in the center. Sprinkle a little cheese on top of meat. Then fold two ends of the tortilla in and roll it up, and place the seam side down in the baking pan.
- Repeat until all the enchiladas are rolled. Top the tortillas with the remaining enchilada sauce, and top with remaining shredded cheese.
- Bake for 30-40 minutes or until the cheese is nice and melted and slightly golden brown.
- Remove from oven and let cool 5 minutes, then serve up with your favorite toppings.
- These green chile beef enchiladas are so easy and can be made freezer friendly.
Freezer Directions | You can prep these enchiladas and then cover tightly and freeze for up to three months. Then heat from frozen, just leave the enchiladas covered. Cook for 40 minutes covered at 350 degrees. Then uncover and finish baking, till warmed through and cheese is melted.
- You can swap ground beef with ground turkey, shredded chicken, leftover pot roast, etc.
- Feel free to use green enchilada sauce instead of red sauce.
- Add in some drained black beans or refried beans to filling.
- Can stir in the rice to the beef mixture. If you do so you will need more tortillas as it will stretch the dish in servings.
- Swap the cheddar cheese with pepper jack, Monterey, or even a Mexican blend of cheese.
- You can double or even triple this recipe if you are planning to serve a crowd.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 48mgSodium: 1228mgCarbohydrates: 37gFiber: 3gSugar: 7gProtein: 20g
This information is automatically calculated by third-party software, including but not limited to the Create or Bake Me Some Sugar. For accurate nutrition, I suggest running the ingredients in your own system to get a more accurate reading. Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.