Loaded Beef Enchiladas with Green Chiles
Seasoned ground beef rolled in flour tortillas with green chiles, sour cream, and salsa, then baked under enchilada sauce and melted cheese. Comfort food that balances creamy, tangy, and savory elements. Serve for weeknight dinners or casual gatherings. This version combines the beef filling technique with a dual-sauce approach for richer flavor than single-sauce versions.
Ingredients
Instructions
- 1
Brown ground beef and onion in a large skillet over medium heat, breaking up meat as it cooks, about 6-7 minutes until cooked through.
- 2
Stir in drained green chiles and remove from heat.
- 3
Preheat oven to 350F.
- 4
Whisk together salsa and sour cream in a medium bowl.
- 5
Spread a few tablespoons of enchilada sauce over the bottom of a 13x9-inch casserole dish.
- 6
Lay a tortilla flat, spread 1-2 tablespoons of the sour cream mixture across it, then spoon beef mixture in the center.
- 7
Roll tortilla tightly and place seam-side down in the casserole.
- 8
Repeat with remaining tortillas.
- 9
Pour remaining enchilada sauce over the rolled tortillas and sprinkle evenly with cheese.
- 10
Bake until cheese melts, about 10 minutes.
- 11
Remove from oven and serve hot, optionally garnished with cilantro.
Tips
For easier rolling, warm tortillas briefly in a dry skillet or microwave so they're pliable and won't crack.
Mix the sour cream with salsa to thin it out; this prevents overly thick, clumpy filling that resists rolling.
Don't overbake; 10 minutes is sufficient to melt cheese. Excess heat can dry out the tortillas.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 15 minutes.
Assemble enchiladas without baking, cover, refrigerate up to 24 hours. Bake from cold, adding 5-10 minutes to baking time.
Serve immediately while cheese is warm and tortillas are soft. Pair with Mexican rice, black beans, or a fresh green salad.
Common Mistakes
Use room-temperature tortillas or warm them to avoid cracking during rolling.
Don't skip the sauce layer on the pan bottom; prevents sticking and adds flavor.
Avoid overfilling tortillas; excess filling breaks through or prevents tight rolling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
fresher taste
FAQ
Can I make these ahead and freeze them?
Yes. Assemble enchiladas in a freezer-safe dish, cover tightly, and freeze up to 2 months. Bake frozen at 350F for 25-30 minutes, covered with foil to prevent over-browning.
What if I don't have sour cream?
Substitute Greek yogurt, Mexican crema, or omit entirely and increase salsa to 1 cup. The filling will be spicier but still cohesive.
How long do cooked enchiladas keep in the fridge?
Covered, up to 3 days. Reheat covered at 350F for 15 minutes until heated through. Refrigerated leftovers may dry slightly; add a splash of salsa before reheating.