Green Chile Beef Enchiladas Recipe
Angus beef chunks, Hatch green chile, Mexican cheese blend, corn tortillas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Beef
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent (about 3-4 minutes). Add the Angus beef chunks and cook until browned on all sides.
Season the Beef
Stir in the cumin, salt, and black pepper. Pour in the chicken broth and bring to a simmer. Cover and cook for about 30 minutes or until the beef is tender.
Prepare the Filling
Once the beef is tender, remove it from the heat and stir in the Hatch green chile and half of the Mexican cheese blend. Adjust seasoning if necessary.
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the beef mixture on the bottom. Take a corn tortilla, fill it with beef mixture, roll it up, and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
Top with Cheese
Pour any remaining beef mixture over the top of the enchiladas and sprinkle with the remaining Mexican cheese blend. Cover the baking dish with aluminum foil.
Bake
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Garnish and Serve
Remove from the oven, let cool slightly, and garnish with chopped fresh cilantro before serving.