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    Bites with Bri » Main » Green Chile Beef Enchiladas with Cilantro Cream Sauce

    Green Chile Beef Enchiladas with Cilantro Cream Sauce

    Published: Jul 11, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    These Green Chile Beef Enchiladas with Cilantro Cream Sauce are the perfect hearty weeknight dinner. The sour cream based sauce is loaded with cilantro, lime, green chiles, and lots of cheese. The enchiladas are filled with flavorful taco meat and even more cheese. You can’t beat a pan of this cheesy saucy goodness. 

    overhead of casserole dish

    Casseroles and one pan bakes are some of my favorite dinners to make. These enchiladas are by no means traditional, but more like a cheesy sour cream enchilada casserole. I promise it is absolutely amazing though. What are your favorite kind of weeknight meals to make?

    My husband claimed to hate enchiladas and the stubborn side of me was determined to change this. So I made him a few different variations of this recipe and shared his (and my) favorite with you. 

    One of the tests for this recipe was a very similar filling with a green salsa sauce. It was good, but not the best of the tests. The cream sauce takes these to the next level. Especially if you love sour cream as much as I do. 

    The sour cream also helps balance out the heat from the chiles. I found the green salsa sauce was too much of the same kind of flavor and did not give as much contrast compared to the cilantro cream sauce.  

    Jump to:
    • Highlights
    • Ingredients
    • Instructions
    • Expert Tips & Recipe Notes
    • FAQs
    • Related Recipes
    • Green Chile Beef Enchiladas with Cilantro Cream Sauce

    Highlights

    • Versatile
    • Extra cheesy
    • Easy to make & ready in less than 40 minutes
    • Cilantro lime sour cream sauce
    • Lots of green chiles
    • Super hearty
    • Great reheated

    Ingredients

    overhead of ingredients labeled
    • Ground Beef: Substitute for 1 pound raw ground turkey or ground chicken. You could also boil and shred 1 pound of raw boneless skinless chicken breasts. Be sure to still season according to the recipe. 
    • White Onion: Substitute for yellow or red onion. If you do not like crunchy onions, you can cook all of the diced onion with the ground beef. I like to stir half of it into the sauce for some texture. 
    • Cheddar Cheese: You can use all monterey jack cheese for this recipe, but I like the little bit of a bite that the cheddar adds. For the best flavor, grate the cheese yourself. 
    • Taco Seasoning: The Simply Organic Mild Taco Seasoning is my absolute favorite. It does not have a bunch of additives and has a ton of good spices. You can find it at Whole Foods. Use good quality taco seasoning.

    Complete list of ingredients and amounts is located on the recipe card below.

    Instructions

    before you start . . .

    • Prep the veggies. Wash and chop the onion and cilantro.

    Step 1: In a large skillet, heat the olive oil over medium high heat. Add the ground beef and half of the diced onion. Cook until the meat is completely browned. Add the taco seasoning prepared according to the instructions on the packet. Reduce on medium low until most of the water has cooked off. Remove from the heat. Fold in the cheddar cheese. Set aside.

    Step 2: In a medium saucepan, melt the butter over medium heat. Once the butter begins to bubble, whisk in the flour. Cook for 1-2 minutes.

    steps 1 & 2
meat in skillet
butter and flour in saucepan

    TIP - You do not want to leave excess liquid in the beef because the enchiladas will become too soupy. 

    Step 3: Add the chicken broth, salt, and garlic. Bring to a boil. Simmer on medium high heat until the sauce begins to thicken.

    Step 4: Remove from the heat. Stir in 1 cup of monterey jack cheese until mostly melted. Stir in the sour cream, green chiles, lime juice, and cilantro.

    steps 3 & 4
spices and broth added to flour paste
all sauce ingredients in saucepan

    TIP -  The sauce will be thick enough to just coat your spoon. 

    Step 5: Lightly spray a 9 x 13 baking dish with non-stick spray. Ladle about 1 cup of the sour cream sauce into the bottom. Fill a tortilla with a couple spoonfuls of the beef. Roll tightly. Place the enchilada into the pan seam side down.

    Step 6: Repeat with the remaining tortillas. Top with remaining sauce and 1 cup of monterey jack cheese. Bake for 20-25 minutes or until bubbling. Broil if desired for color.

    steps 5 & 6
sauce in bottom on pan with one rolled enchilada 
unbaked pan of enchiladas with sauce on top

    TIP -  Roll the enchiladas as tight as you can and push them over as you fill the pan to make room. 

    Expert Tips & Recipe Notes

    • These enchiladas are not crispy. This is more like an enchilada casserole. The tortillas will be soft. 
    • Whisk the sauce. This ensures the flour is completely incorporated into the broth and does not become lumpy.  
    • Add the cheese and sour cream after the sauce is removed from the heat. Since the sauce will continue to heat in the oven, you do not want to overheat it. Sour cream easily curdles and separates with too much direct heat. 
    • Be sure to add some sauce to the bottom of the dish. This ensures the enchiladas do not stick at all to the bottom of the baking dish. 
    • Roll the enchiladas tightly and place them seam side down. You want to pack the enchiladas tightly into the dish. This ensures they do not unroll. 
    • Broil for a golden brown color. The sauce will begin bubbling before the top becomes golden brown. If you want to add a little color, broil them for a couple of minutes. Keep a close eye on them so they do not burn.
    • Garnish. Top with fresh cilantro and limes.
    closeup of casserole

    FAQs

    How do you store leftover enchiladas?

    Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

    What do you put inside enchiladas?

    Fill the enchiladas with any protein you like. The meats I mentioned above are great options, but you can also use shrimp or even beans for a vegetarian option.

    Should enchiladas be crispy?

    Traditional enchiladas are crispier because they are made with less sauce or are topped with sauce after baking or frying. American style enchiladas are softer and use more sauce. Like I mentioned, this is more of a casserole.

    Can flour tortillas be used for enchiladas?

    Yes. This recipe calls for flour. Corn is more traditional, but a lot of people prefer flour.

    Can you make enchiladas without frying the tortillas?

    Yes. They will not be as crispy, but still very tasty

    What do you serve with enchiladas?

    I recommend serving these with tortilla chips. The extra enchilada sauce is great for dipping. A simple salad is a great way to add some greens and fiber to this meal as well.

    Related Recipes

    • Corn Tortilla Quesadilla
    • Easy Crockpot Cream Cheese Chicken Chili
    • Mozzarella Queso
    • Mango Habanero Salsa
    PRINT RECIPE PIN RECIPE COMMENT
    4.97 from 28 votes

    Green Chile Beef Enchiladas with Cilantro Cream Sauce

    These Green Chile Beef Enchiladas with Cilantro Cream Sauce are the perfect hearty weeknight dinner. The sour cream based sauce is loaded with cilantro, lime, green chiles, and lots of cheese. The enchiladas are filled with flavorful taco meat and even more cheese. You can’t beat a pan of this cheesy saucy goodness.
    Servings10 enchiladas
    Prep10 minutes
    Cook25 minutes
    Total35 minutes
    Course: Main
    Cuisine: Mexican
    Author: Brianna May

    Equipment:

    • Box Grater

    Ingredients:

    Beef Filling

    • 1 Tablespoon olive oil
    • 1 pound ground beef*
    • ½ white onion, diced, divided*
    • 4 ounces (1 cup) cheddar cheese, shredded*
    • 1 packet taco seasoning, prepare according to instructions on packet*

    Sour Cream Sauce

    • 2 Tablespoons unsalted butter
    • 3 Tablespoons all purpose flour
    • 1 ¾ cups chicken broth
    • ½ teaspoon salt
    • 1 teaspoon granulated garlic
    • 4 ounces (1 cup) monterey jack cheese, shredded
    • 8 ounces sour cream
    • 2 4 ounce cans green chiles
    • 1 lime, juiced
    • ½ cup chopped cilantro
    • 10 6 inch flour tortillas
    • 4 ounces (1 cup) monterey jack cheese, shredded

    Instructions:

    • Review all recipe notes and instructions before beginning.
    • Preheat the oven to 400 degrees. In a large skillet, heat the olive oil over medium high heat. Add the ground beef and half of the diced onion. Cook until the meat is completely browned. Add the taco seasoning prepared according to the instructions on the packet. Reduce on medium low until most of the water has cooked off. Remove from the heat. Fold in the cheddar cheese. Set aside.
    • In a medium saucepan, melt the butter over medium heat. Once the butter begins to bubble, whisk in the flour. Cook for 1-2 minutes.
    • Add the chicken broth, remaining onion, salt, and garlic. Bring to a boil. Simmer on medium high heat until the sauce begins to thicken.
    • Remove from the heat. Stir in 1 cup of monterey jack cheese until mostly melted. Stir in the sour cream, green chiles, lime juice, and cilantro.
    • Lightly spray a 9 x 13 baking dish with non-stick spray. Ladle about 1 cup of the sour cream sauce into the bottom. Fill a tortilla with a couple spoonfuls of the beef. Roll tightly. Place the enchilada into the pan seam side down.
    • Repeat with the remaining tortillas. Top with remaining sauce and 1 cup of monterey jack cheese. Bake for 20-25 minutes or until bubbling. Broil if desired for color.

    Notes:

    Ground Beef: Substitute for 1 pound raw ground turkey or ground chicken. You could also boil and shred 1 pound of raw boneless skinless chicken breasts. Be sure to still season according to the recipe. 
    White Onion: Substitute for yellow or red onion. If you do not like crunchy onions, you can cook all of the diced onion with the ground beef. I like to stir half of it into the sauce for some texture. 
    Cheddar Cheese: You can use all monterey jack cheese for this recipe, but I like the little bit of a bite that the cheddar adds. For the best flavor, grate the cheese yourself. 
    Taco Seasoning: The Simply Organic Mild Taco Seasoning is my absolute favorite. It does not have a bunch of additives and has a ton of good spices. You can find it at Whole Foods. Use good quality taco seasoning.
    These enchiladas are not crispy. This is more like an enchilada casserole. The tortillas will be soft. 
    Whisk the sauce. This ensures the flour is completely incorporated into the broth and does not become lumpy.  
    Add the cheese and sour cream after the sauce is removed from the heat. Since the sauce will continue to heat in the oven, you do not want to overheat it. Sour cream easily curdles and separates with too much direct heat. 
    Be sure to add some sauce to the bottom of the dish. This ensures the enchiladas do not stick at all to the bottom of the baking dish. 
    Roll the enchiladas tightly and place them seam side down. You want to pack the enchiladas tightly into the dish. This ensures they do not unroll. 
    Broil for a golden brown color. The sauce will begin bubbling before the top becomes golden brown. If you want to add a little color, broil them for a couple of minutes. Keep a close eye on them so they do not burn.
    Garnish. Top with fresh cilantro and limes.

    NUTRITION:

    Calories: 654kcal | Carbohydrates: 63g | Protein: 24g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1647mg | Fiber: 5g | Sugar: 6g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Kristin

      May 04, 2022 at 6:19 am

      5 stars
      Super easy recipe and so delicious!! I didnt see where to add the other half if the onion. I just added it to the sauce.

      Reply
      • Brianna May

        May 19, 2022 at 7:40 am

        My mistake! I just updated the recipe, but you guessed right! It goes in the sauce. Hope you enjoyed!! 🙂

        Reply
    2. Brianna

      March 24, 2022 at 8:44 pm

      5 stars
      Is it ok to make and have the sauce on the side and add sauce and cook the next day?
      Made for my friends that just had a baby and wanted to give them a buildable recipe the next day

      Thank you

      Reply
      • Brianna May

        March 30, 2022 at 10:17 am

        Yes definitely!

        Reply
    3. Kristin

      February 27, 2022 at 5:08 pm

      5 stars
      I made this for the second time tonight and it’s a family favorite!

      Reply
      • Brianna May

        March 01, 2022 at 10:38 am

        Yay! So happy you loved it!

        Reply
    4. Stacee

      January 09, 2022 at 4:34 pm

      This is delicious! My daughter helped with the lime juice - I think she added a little too much but we added a dollop of sour cream to each and we loved it! Paired it with some Mexican rice and it was a hit! Anything with cilantro - yummy!

      Reply
      • Brianna May

        January 13, 2022 at 10:44 am

        So glad to hear it!

        Reply
    5. John

      December 28, 2021 at 8:27 pm

      5 stars
      Delicious! The cilantro and the lime elevate the flavor profile of the sauce. And beef filling with the cheese melted in is simply amazing. I used my own taco seasoning blend and it was so tasty. Thank you for sharing.

      Reply
      • Brianna May

        December 31, 2021 at 12:32 pm

        Thank you! I am so happy it was a hit.

        Reply
    6. Katie

      September 04, 2021 at 12:44 am

      5 stars
      Oh wow, this is absolutely up my street! It sounds crazy delicious, off to the shops to stock up on the ingredients now!

      Katie xoxo

      Reply
    7. Luca

      September 02, 2021 at 12:12 pm

      5 stars
      Very easy recipe. Mum has just made this and turned out so delicious!

      Reply
    8. Natalie

      September 02, 2021 at 6:25 am

      5 stars
      I haven't made enchiladas for a long time. Thanks for the reminder, my family loves it but I tend to forget to put I on my weekly family menu. I will definitely give your recipe a try. Looks perfect. Creamy and flavorful. Yum!

      Reply
    9. Jeannie

      September 01, 2021 at 8:16 pm

      5 stars
      Im a big fan of Enchiladas and would love to make at home too, thanks for the recipe.

      Reply
    10. Addie

      September 01, 2021 at 7:38 pm

      5 stars
      I love this enchilada dish! So bold and spicy!

      Reply
    11. Kayla DiMaggio

      September 01, 2021 at 6:16 pm

      5 stars
      Loving these green chile enchiladas! The whole family raved over them, adding it to the rotation for sure!

      Reply
      • Jessica

        October 31, 2021 at 7:25 am

        4 stars
        You don’t say the bake temp but I assume it’s 350 or 375?

        Reply
        • Brianna May

          November 17, 2021 at 5:13 am

          Sorry, just updated it! 400 degrees

    12. Catherine

      August 15, 2021 at 9:52 pm

      5 stars
      I really enjoyed making this dish! The recipe was easy to follow and turned out super tasty!

      Reply
      • Brianna May

        August 26, 2021 at 9:51 am

        Yay! Thanks Catherine!! 🙂

        Reply
    13. Bobbi. G

      July 29, 2021 at 5:27 pm

      Can you use 0
      fat Greek yogurt in place of sour cream

      Reply
      • Brianna May

        December 07, 2021 at 2:17 pm

        I have not tested it, but I imagine it would work just fine. 🙂

        Reply
      • Geri Gibbs

        February 03, 2022 at 5:02 pm

        Made this tonight and it was delicious! Just wanted to point out that the recipe says all purple flour which threw me for a loop for a second lol.

        Reply
        • Brianna May

          February 10, 2022 at 7:16 am

          Oooops! Fixing now. Glad you enjoyed.

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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