Name: Green Chile Beef Enchiladas
Yield: 9 x13 pan
Ingredients: 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

We are 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 savory flavor.

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 dinner for you. We love shredded beef enchiladas, but for today we did ground beef enchiladas because it was what we had on hand.

These Cheesy Green Chili Enchiladas Are…

Easy
Quick
Ground Beef Recipe
6 ingredients
Simple ingredients
Cheesy
Affordable
Great Leftover
House favorite
Freezer Friendly

Enchilada Ingredients

Ground Beef
Green Chilis
Onion
Shredded Cheese
Tortillas
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.

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.

Freezer Directions

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, we 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. We 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.

Practical notes

Here are some common questions about cheese enchilada recipe with flour tortillas, and other enchilada recipes you might make.

What do you put inside enchiladas?

You will find depending on the recipe you will find tons of items to stuff inside enchiladas. Rice, beef, chicken, black beans, corn, refried beans, cheese, and so much more can be stuffed inside enchiladas.

Can you use flour tortillas for enchiladas?

Corn tortillas are more traditional for enchiladas, but we prefer to use flour tortillas. When making homemade enchiladas, you can choose whichever style of wrap you would like.

Why are our enchiladas soggy?

Using too much enchilada sauce can result in a soggy enchilada. You want enough sauce to coat the top of the tortillas, but not so much it makes them become soggy.

Should enchiladas be crispy?

We personally like our enchiladas a little crispy. We find it adds a bit of flavor to the dish. You just need to bake a bit longer to allow the shells to crisp up a bit.

Do we freeze enchiladas before or after cooking?

We prep our enchiladas, and place them in the pan. Then we freeze them before we bake them in the oven. We prefer the texture of the enchiladas that way, plus it reheats nice in the oven.

More Mexican Dinner Ideas

Ingredients

Makes 9 x13 pan

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

Equipment

9×13 pan with covered lid
Vegetable Chopper

Method

Preheat the oven to 350 degrees. Grease a 9×13 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. We 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.

Kitchen notes

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.