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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.
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
- 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
- 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.
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.
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.
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.
FAQs
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
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.
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.
Yes. This recipe calls for flour. Corn is more traditional, but a lot of people prefer flour.
Yes. They will not be as crispy, but still very tasty
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
Green Chile Beef Enchiladas with Cilantro Cream Sauce
Equipment:
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 purple 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.
- 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, 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.
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