These Easy Beef and Green Chili Enchiladas are a go-to dinner for hectic weeknights when your craving something hearty but low-fuss. With just a handful of pantry staples and minimal prep, this dish delivers maximum flavor with minimal effort that the whole family will love.
You'll love these easy beef enchiladas because they are quick to prepare, use simple ingredients and they are easy to customize with whatever you have on hand.
Ingredients
Ground Beef - the hearty, savory base of the enchiladas. Beef provides richness, protein, and satisfying texture. Can you swap it? Yeah, try ground turkey, chicken, or a plant-based alternative.
White Onion - Adds sweetness and depth to the filling. As it cooks, it helps mellow and balance the richness of the beef. Can you skip it? Yes, but you'll lose a layer of flavor. Sub with onion powder if needed.
Diced Green Chiles (Hatch Chile) - These give the dish its signature mild heat and tangy chili flavor. They also enhance the "green" theme. You can use salsa verde or chopped jalapeños if you want more heat.
Garlic Powder - Brings a warm, savory undertone that supports the meat and chilies without overpowering. Feel free to use fresh garlic.
Cumin - Adds an earthy, smoky flavor that's classic in Mexican-style dishes. It deepens the flavor of the meat. Essential? Pretty much, cumin is a flavor anchor here.
Cream Cheese - Not a traditional ingredient, but a delicious one! It adds a creamy texture to the beef. Sour cream would work well too.
Salt & Pepper - These enhance and balance all the other flavors. Without them, the dish would taste flat.
Corn Tortillas or Flour Tortillas - They're the vehicle for the filling and what makes this an "enchilada." They also provide contrast in texture, soft with a bit of chew. Flour vs Corn? Flour is softer and easier to roll; corn has more traditional flavor but can crack if not warmed.
Shredded Cheese - Adds creaminess and gooey texture. Cheese binds the filling and melts on top for visual and flavor appeal. Best types: Monterey Jack cheese melts beautifully; cheddar cheese adds sharpness. I use a Mexican cheese blend from the store.
Green Enchilada Sauce - Brings moisture, tanginess, and flavor. It ties everything together and helps cook the enchiladas evenly. Feel free to use a homemade green enchilada sauce (I'm still perfecting a recipe).
Instructions
Preheat your oven to 375°F. In a large skillet over medium heat to medium-high heat, brown the ground beef and diced onion until fully cooked. Drain excess grease. Stir in green chiles, garlic powder, cumin, cream cheese, salt, and pepper. Let simmer for 2-3 minutes. Remove from heat.
Use some cooking spray or olive oil to grease a 9x13 pan to keep the cheese from sticking to the sides. Pour on a little enchilada sauce to the bottom of the casserole dish. Spoon 2-3 tablespoons of the beef filling down the center of each tortilla. Add a sprinkle of cheese on top. Roll the soft tortillas and place seam side down the baking dish. Pour the green chile enchilada sauce evenly over the rolled tortillas. Top with remaining cheese.
Bake for 20 - 25 minutes until cheese is bubbly and browned a little on top. Garnish these ground beef enchiladas with cilantro and serve with sour cream, if desired.
Serve these cheesy beef enchiladas with some chips and salsa, guacamole or some easy Mexican Vegetables, refried beans and rice, plus all of your favorite toppings.
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Beef and Green Chili Enchiladas
- Total Time: 1 hour
- Yield: 4 1x
Description
You'll love these beef enchiladas because they are quick to prepare, use simple ingredients and they are easy to customize with whatever you have on hand. This recipe makes roughly 8 enchiladas, but the amount will very depending on how much filling you use within each enchilada.
Ingredients
For the filling:
- 1 lb ground beef
- 1 small onion, diced
- 1 (4 oz) can diced green chiles (mild or hot, your preference)
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coarse Kosher salt
- 1/4 tsp pepper
- 2 tablespoons cream cheese
For the enchiladas:
- 8 small flour or corn tortillas (your choice)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 (10 oz) can green enchilada sauce
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
- Preheat your oven to 375°F.
- In a large skillet over medium heat, brown the ground beef with the diced onion until fully cooked. Drain excess grease. Stir in green chiles, 1 tsp garlic powder, 1 tsp cumin, salt, and pepper. Cook for another 2 minutes. Mix in the cream cheese and remove from heat. Taste to make sure your salt and pepper are on point.
- Warm the tortillas slightly in the microwave so they're easier to roll.
- Use some cooking spray or olive oil to grease you 9x13 pan to keep the cheese from sticking to the sides.
- Pour on a little enchilada sauce to the bottom of the casserole dish. Spoon 2-3 tablespoons of the beef filling down the center of each tortilla. Add a sprinkle of cheese on top. Roll the soft tortillas and place seam side down the baking dish.
- Pour the green enchilada sauce evenly over the enchiladas. Top with the remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, or until cheese is melted and bubbly.
- Garnish with cilantro and a dollop of sour cream if you like. Enjoy!
Equipment
Buy Now →Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
Freeze baked enchiladas for up to 2 months; reheat from frozen or thaw overnight. Sometimes I'll make two 8x8 pans of enchiliadas and freeze one for a future dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Tips and Variations
- Swap the beef for ground turkey or shredded chicken for chicken enchiladas. Have some leftover shredded beef on hand? It would also be delicious as the filling.
- Use spicy green chiles or add jalapeños for heat. You can also use red enchilada sauce instead of the green sauce.
- Add black beans, corn, or sautéed bell peppers to the filling for some added nutrition.
- For a vegetarian version, substitute the beef with seasoned black beans and roast sweet potatoes or butternut squash.
Storage and Reheating
Let any leftover green chili beef enchiladas come to room temperature and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through. Freeze baked enchiladas for up to 2 months; reheat from frozen or thaw overnight. Sometimes I'll make two 8x8 pans of enchiliadas and freeze one for a future dinner.
I hope you love this beef enchilada recipe as it is one of our favorite comfort foods.
Liz says
Thanks for this easy variation on beef enchiladas! I made two 8x8 pans and froze one.