Ground Beef Enchiladas with Creamy Green Chile Sauce by Simplynotable.com
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Ground Beef Enchiladas with Creamy Green Chile Sauce

A break from the traditional style Enchilada, this recipe is creamy, flavorful, and easy to execute.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6
Author: Cindee

Ingredients

  • Filling Ingredients
  • 1/2 pound ground beef if eliminating sausage, use 1 lb. ground beef
  • 1/2 pound ground sausage
  • 1 cup black beans
  • 4 green onion
  • 3 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 T cumin
  • 2 tsp. chili power
  • Sauce Ingredients
  • 2 T butter
  • 3 T flour
  • 1 tsp. salt
  • 1/2 cup green salsa
  • 1/2 cup diced green chiles
  • 2 cups milk
  • 2 cups monterey jack cheese
  • Other Ingredients
  • 16 corn tortillas
  • 1 cup monterey or pepper jack cheese to sprinkle during rolling and over top
  • 2 green onion for topping
  • 3 T chopped cilantro for topping

Instructions

  • Gather ingredients needed for the filling. I like to use 1/2 pound of ground beef and 1/2 pound of pork sausage for added flavor (i.e. fat) but you can easily use 1 pound of ground beef and eliminate the sausage all together.
  • In a dash of olive oil or butter, sauté the garlic and green onion together until soft. (about 4 mins over medium-high heat)
  • Add the ground beef and sausage and cook until brown, sprinkling the seasonings in as it cooks. (chili powder, cumin, salt, and pepper)
  • Add 1 cup of rinsed black beans and stir.
  • Set filling mixture aside and gather ingredients for the sauce.
  • Over medium high heat, make a roux by combining 2 T butter and 3 T flour. Whisk until bubbly and smooth (about 5 mins)
  • Reduce heat to medium and pour in the milk. Continue to whisk until mixture starts to thicken then turn the heat to low. Once you have a nice thick gravy like sauce, add in the shredded Monterey jack cheese. (Mozzarella cheese is also a good substitute)
  • Pour in the 1/2 cup of green salsa and 1/2 cup of diced green chiles.
  • Give the sauce a quick stir and set aside.
  • Now that your filling and sauce are complete, it's time to compile your enchiladas. Grab a stack of soft corn tortillas and get ready to roll. There is nothing more frustrating than having your tortillas crack and break when you are trying to roll them up, so toss them onto a hot griddle or skillet. As soon as you flip it over, spoon a little bit of the sauce onto the tortilla. The sauce combined with the heat will soften the tortilla enough to stuff and roll without tearing. I like to add a sprinkle of cheese while filling, the cheese acts like a glue when melted and keeps the tortilla in it's enchilada shape! Once you roll one, place it into a greased 9½ X 11 inch casserole dish. Continue this process until the pan is full.
  • Smother the enchiladas with the remaining white sauce.
  • Sprinkle a little chopped green onion, chopped cilantro, and shredded cheese on top and cover with aluminum foil.
  • Bake at 350° degrees covered for 20 mins, and then for 10 min at 375° uncovered.

Notes

Enchiladas can be made in advance and kept in the fridge for 24 hours prior to cooking, or in the freezer for a much longer period of time.