September 4, 2013

Green Chile White Sauce Beef Enchiladas

My families absolute favorite enchiladas our these Chicken Enchiladas with no canned soup.  I came up with this beef version when we were starving and wanted enchiladas, but didn't have time to wait for chicken to thaw and cook.  This beef version is JUST AS GOOD as the chicken version. 

Trust me . . . you have got to try these enchiladas.
Green Chile White Sauce Beef Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 Lb. lean ground beef
1/3 c. finely chopped onion
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
juice of 1/2 lime
2 Tbl. chopped cilantro
1 can black beans, rinsed and drained
salt and pepper

For the Enchilada Sauce 
2 Tbl. unsalted butter
2-3 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c. green salsa
  or 1 small can diced green chiles
1/2 tsp. cumin
1 c. sour cream (I use light)

To Prepare
2 c. Monterey cheese, shredded
6-8 corn or flour tortillas

Preheat oven to 350 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and saute another few minutes.  Add the cumin, chili powder, garlic powder, lime juice, cilantro, black beans, salt and pepper.  Stir to combine.  If mixture seems too dry, add a Tablespoon or two of water.  

Meanwhile, for the sauce: melt butter in a medium skillet over medium heat.  Stir in the flour until a thick paste forms.  Cook for a few minutes to cook out the flour taste.  Slowly whisk in the chicken broth and stir until smooth.  Continue cooking until sauce thickens, whisking occasionally.  Stir in the green salsa, cumin and sour cream.

To prepare:  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide meat mixture between tortillas and top each with a small amount of cheese.  Roll up tightly and place, seam side down, in a casserole dish.  Pour sauce over the top, covering each enchilada completely.  Top with remaining cheese.  Bake in preheated oven for 20 minutes or until heated through and bubbly.  Broil for the last few minutes to brown the cheese on top.  Serve.    

Jenn's Notes:  The number of enchiladas you get will depend on the size of your tortillas and how full you fill them.  I usually make 1/2 with corn tortillas (which are a little smaller) and the other half with flour tortillas.  I can fit 5 enchiladas in an 8x8 casserole dish.  


  1. Yum, these look amazing! I'm always looking for new Mexican recipes to try, this is going on the list! :)

  2. These really sound so delicious! =)
    Pinning to my Mexican Food board.

  3. I saw these on Pintrest and was happy to see they came from a blog I trust! They look yummy.

  4. This was dinner tonight and it was so good. Thanks so much for posting!

  5. This looks so good! I've been looking for a slightly less spicy option to enchiladas - Thanks for sharing!

  6. Where is the green chile in this receipe?

    1. The green salsa that is in the sauce is made with green chiles.

  7. Love these! Never had a beef enchilada with the white/green chile sauce...pinning!

  8. We were very disappointed with this recipe. The sauce was lacking so much flavor. My husband said it tasted like dirty watery sour cream. I had to add so many things to male the sauce taste better. Also, there are no green chile's in this recipe. Not all green salsa is made with green chile, so I had to add my own green chile into the sauce seperately from the green salsa I had. We were really looking forward to this dish too, I make tons of different enchilada recipes since it's one of our favorite dishes, we are both hispanic and love our mexican food! The whole dish was just was just so bland, the inside was too dry. we will not make this again.

    1. I am so sorry you didn't like the recipe. This sauce is actually a family favorite and it should be thick and creamy, not watery. We love enchiladas too and I would love to try out some of your recipes if you want to send them my way?

  9. Made these tonight and they were DELICIOUS!! Perfect for the leftover ground beef mixture I had from making empanadas! Thanks Jenn!

    1. I am so glad you liked them! Thanks for letting me know :)

  10. Amazing!!!! This was a great base of a recipe! Here's the changes I made:
    1) made my own tortillas from scratch-did a half flour/half corn. They were amazing and pretty easy. Used olive oil/butter-no lard
    2)I added a can of tomatoes to the beef and used pinto beans instead of black beans.
    3) for the sauce I had my own fired roasted green chilies-use lots-this is really where rhea or comes in. I used a milk/chicken broth combo. Cool the sauce a touch before adding the sour cream.
    4) I topped with black olives, green onions, and cilantro at then end when I was broiling the cheese at the end.

    Yum-thank you for the inspiration!!


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