Hearty Hatch Green Chili Ground Beef Enchiladas
Hearty Hatch Green Chili Ground Beef Enchiladas
Ingredients
For the Enchilada Filling
- 1 pound ground beef, lean
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 4 ounces Hatch green chilis, canned, roasted, peeled, and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
For the Green Chili Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces Hatch green chilis, canned, roasted, peeled, and diced
- 1/2 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 8 corn tortillas, standard size
- 1/4 cup vegetable oil, for softening tortillas
- 1 cup Monterey Jack cheese, shredded, for topping
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
Prepare the filling: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess fat. Add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced Hatch green chilis, cooking for another minute until fragrant.
⏱️ 10 min
- 3
Season the beef mixture with ground cumin, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese until just combined.
⏱️ 3 min
- 4
Prepare the green chili cream sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth until smooth and no lumps remain.
⏱️ 5 min
- 5
Bring the sauce to a simmer, then reduce heat to low. Stir in the diced Hatch green chilis, sour cream, 1/2 cup shredded Monterey Jack cheese, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the cheese is melted and the sauce is smooth and slightly thickened, about 3-5 minutes. Keep warm.
⏱️ 5 min
- 6
Soften the tortillas: Heat the vegetable oil in a small skillet over medium heat. One at a time, dip each corn tortilla into the hot oil for about 10-15 seconds per side, just until pliable. This prevents them from tearing when rolled. Place softened tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 5 min
- 7
Assemble the enchiladas: Lay a softened tortilla flat. Spoon about 1/4 cup of the beef filling down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
⏱️ 7 min
- 8
Pour the warm green chili cream sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5 minutes before serving.
⏱️ 25 min•🌡️ 375
- 10
Garnish with fresh chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Hatch Green Chili Ground Beef Enchiladas
Ingredients
For the Enchilada Filling
- 1 pound ground beef, lean
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 4 ounces Hatch green chilis, canned, roasted, peeled, and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup Monterey Jack cheese, shredded
For the Green Chili Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces Hatch green chilis, canned, roasted, peeled, and diced
- 1/2 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 8 corn tortillas, standard size
- 1/4 cup vegetable oil, for softening tortillas
- 1 cup Monterey Jack cheese, shredded, for topping
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
Prepare the filling: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon. Drain any excess fat. Add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and diced Hatch green chilis, cooking for another minute until fragrant.
⏱️ 10 min - 3
Season the beef mixture with ground cumin, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese until just combined.
⏱️ 3 min - 4
Prepare the green chili cream sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth until smooth and no lumps remain.
⏱️ 5 min - 5
Bring the sauce to a simmer, then reduce heat to low. Stir in the diced Hatch green chilis, sour cream, 1/2 cup shredded Monterey Jack cheese, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the cheese is melted and the sauce is smooth and slightly thickened, about 3-5 minutes. Keep warm.
⏱️ 5 min - 6
Soften the tortillas: Heat the vegetable oil in a small skillet over medium heat. One at a time, dip each corn tortilla into the hot oil for about 10-15 seconds per side, just until pliable. This prevents them from tearing when rolled. Place softened tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 5 min - 7
Assemble the enchiladas: Lay a softened tortilla flat. Spoon about 1/4 cup of the beef filling down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
⏱️ 7 min - 8
Pour the warm green chili cream sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5 minutes before serving.
⏱️ 25 min•🌡️ 375 - 10
Garnish with fresh chopped cilantro before serving.
⏱️ 1 min