Easy Beef Enchiladas with Green Sauce are savory, cheesy, and so easy to make! With just eight simple ingredients, they’re full of flavor and protein and ready in less than an hour. Finish them with your favorite toppings for a family-friendly meal you’ll make again and again.
The Best Beef Enchiladas with Green Sauce
There’s nothing I love more than a good Tex-Mex recipe, and this easy beef enchilada recipe never disappoints! There are so many variations of enchiladas out there, but this is by far my favorite.
Not only is it made with just eight ingredients, but it also requires minimal prep time, and has a quick cook time. As a result, it’s ready in less than an hour and makes enough to feed the whole family!
Add your favorite toppings, and no one will be able to resist. In fact, you might want to go ahead and make a double batch, because this is one meal that doesn’t last long.
Ingredients and Variations
Below is an overview of the ingredients and instructions. Be sure to scroll down to the recipe card for the complete details and nutrition information!
- Ground Beef – I recommend using lean ground beef (85% or leaner). However, you could also use ground turkey or even ground chicken if preferred.
- Veggies – Yellow onion or white onion and bell peppers add a boost of nutrients.
- Taco Seasoning – Use a store-bought seasoning packet, or make your own taco seasoning instead!
- Chili Beans – Make sure to leave them undrained. We want all that seasoned, saucy goodness!
- Enchilada Sauce – I use Las Palmas mild enchilada sauce, but any brand you like best will work. You can even make homemade green enchilada sauce if you have the time. Or, substitute red enchilada sauce instead.
- Cheese – Use your favorite shredded cheese or a plant-based variety. If you have the time, buy a block of cheese, and grate it yourself. Pre-shredded varieties contain anti-caking agents that prevent them from melting.
- Tortillas – I use wheat taco or burrito-sized tortillas. However, any kind of flour tortillas will work. I recommend avoiding corn tortillas as they tend to crack and break!
How to Make This Easy Beef Enchilada Recipe
Before you begin, preheat your oven, and grease a 9×13 baking pan with cooking spray.
- Prepare the meat mixture. Heat a large sauté pan over medium-high heat. Brown the meat, breaking it into pieces as it cooks. Then, add the diced onion and pepper, and sauté until the veggies soften.
- Season. Add the taco seasoning and chili beans to the pan, and mix to combine.
- Section. Divide the meat mixture into eight sections in the pan.
- Layer. Pour part of the enchilada sauce in the bottom of the prepared pan.
- Roll. Fill each tortilla with one section of the portioned meat mixture, spreading it out evenly. Then, drizzle a bit of enchilada sauce on top. Roll the tortillas tightly.
- Assemble. Place the stuffed tortillas seam side down in the baking sheet, arranging them all next to each other. Thn, pour the remaining enchilada sauce on top followed by the cheese.
- Bake. Transfer the enchiladas to the oven, and bake until the cheese is melted and the sides of the pan are bubbling.
- Serve. Add your favorite toppings, and dig in while warm!
Pro-Tip: Warm your tortillas before filling them with the meat mixture! This will make them more pliable, preventing them from cracking and spilling the filling all over the place.
Topping Ideas
Of course, you can enjoy this recipe on its own. Or, top off your enchiladas with options like:
- Sour Cream or Greek Yogurt
- Salsa
- Guacamole
- Pico de Gallo
- Shredded Lettuce
- Shredded Cheese
Make Ahead
If you want to prepare in advance, make the enchiladas all the way up through step seven. Then, instead of baking, cover the dish with aluminum foil, and transfer it to the fridge for up to a day.
When you’re ready to eat, allow the enchiladas to come to room temperature. Then, bake as normal.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to three to four days.
- Freeze cooked and cooled beef enchiladas for up to three months. Then, thaw in the fridge overnight before reheating.
- Reheat in the microwave. Or, arrange the enchiladas in a baking dish, cover it with foil, and warm leftovers in the oven at 350 degrees Fahrenheit for about 20 to 30 minutes or until heated through.
What Should I Serve with this Easy Beef Enchilada Recipe?
These beef enchiladas with green sauce can easily be served as a complete meal on their own. Especially if you add toppings. However, if you want to bulk them up even more, try pairing them with side dishes like:
- Chips and Salsa or Guacamole
- Roasted Corn and Cucumber Salsa
- Refried Beans or Black Beans
- Cilantro Lime Rice
- Mexican Rice
Common Questions About This Beef Enchiladas with Green Sauce Recipe
Not quite. The main difference between salsa verde and enchilada sauce is that enchilada sauce is cooked. Meanwhile, salsa verde consists of raw ingredients.
If you’re worried about your tortillas becoming soggy, try frying them in a small amount of oil in a skillet before adding the filing. This will create a barrier preventing the meat and liquids from seeping in.
Everyone makes enchiladas a little different. However, for the best beef enchilada recipe, I add the sauce before cooking.
I don’t! Some people cover their enchiladas to keep them moist and from burning on top. However, the sauce in this dish prevents the enchiladas from burning.
I recommend only using an eighth of the meat mixture in each tortilla. This turns out to be just a few tablespoon and helps prevent the tortillas from overflowing.
More Tex-Mex Recipes
Easy Beef Enchiladas with Green Sauce
Equipment
Ingredients
- 1 lb ground beef or ground turkey
- 1 onion, diced
- 1 bell pepper, diced
- 1 taco seasoning packet or 3 Tbsp homemade
- 1 15oz can chili beans, undrained
- 2 10oz green enchilada sauce (we prefer Las Palmas mild)
- 3 cups shredded cheese (plant based shreds for dairy free)
- 8 whole wheat taco or burrito-sized tortillas (gluten free tortillas, if needed)
Instructions
- Preheat oven to 350F. Spray a 9×13 pan with nonstick cooking spray and set aside.
- Heat a large sauté pan over medium-high heat. Brown ground meat until cooked. Once meat is browned, add diced onion and pepper until softened.1 lb ground beef or ground turkey, 1 onion, diced, 1 bell pepper, diced
- Add taco seasoning and chili beans to the sauté pan. Mix all the contents together until well combined.1 taco seasoning packet or 3 Tbsp homemade, 1 15oz can chili beans, undrained
- Section out the meat mixture in the sauté pan into 8 sections by scoring it with your spatula or wooden spoon.
- Pour 1/2 cup enchilada sauce in the bottom of the greased 9×13 pan.2 10oz green enchilada sauce
- To assemble the enchiladas: Fill each tortilla evenly with one section of the meat mixture, drizzle 1-2 Tablespoons enchilada sauce over the meat mixture, and 2 Tablespoons of shredded cheese over that. Roll the tortillas tightly to close and place in prepared baking, dish seam side down.
- Once all the enchiladas are assembled, pour the remaining enchilada sauce over the entire pan, covering the tortillas. Then sprinkle the pan with 1 1/2 cups shredded cheese.3 cups shredded cheese, 2 10oz green enchilada sauce
- Bake uncovered for 25 minutes or until the cheese is melted and the sides of pan are bubbling.
- Once plated, top enchiladas with sour cream or plain Greek yogurt, pico de gallo, salsa, guacamole, and/or shredded lettuce.
- Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
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