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Soulful Chile

Spicy Roasted Green Chile Beef Enchiladas

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Soulful Chile

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This dish has the deep, slow-cooked flavor you’d expect from Southern Sunday dinners, but it’s layered with the vibrant fire of Hatch chiles — a true soulful chile expression. In this rendition of enchiladas, we lean on the smoky, tangy character of roasted green chiles and toss in perfectly seasoned ground beef for a soulful grounding. The corn tortillas are gently fried before layering them with the creamy green chile sauce and baking until bubbly.

If you’ve ever visited or lived in New Mexico and experienced a fall day with the amazing aromas of roasted green chile in the air, then this recipe will fill that comfort food feeling your looking for! This dish bridges enchilada traditions of New Mexico with the comforting nature of Southern cooking.

Javonne Lane

Green Chile Beef Enchiladas

A spin on a favorite New Mexican cuisine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method

Ingredients
  

For the Beef Filling
  • 1 ½ lb ground beef 80/20 for best flavor
  • 1 tbsp vegetable oil if needed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
For Green Chile Sauce
  • 1 beef bouillon cube
  • 1 tsp olive oil
  • ½ cup white onion peeled, diced
  • 1 tsp Badia Tropical Sazon
  • 2 lb roasted New Mexico/Hatch green chile peeled, chopped
  • 1 can cream of mushroom
  • 1 can cream of chicken
  • ½ cream cheese block 4 oz.
  • ½ cup water or beef stock to thin out consistency
For the Enchiladas
  • 12 corn tortillas 6–8″ size
  • Oil for light frying
  • 2 cups shredded extra sharp cheddar cheese
  • Tip: Shred from a cheese block for the best results.
Garnish:
  • Fresh cilantro
  • White Onion
  • Tomatoes
  • Sour Cream
  • Guacamole

Method
 

Cook the Ground Beef
  1. In a large skillet, heat oil (if needed) over medium-high heat.
  2. Add ground beef, breaking it apart with a spatula. Season with garlic and onion powder.
  3. Tip: Add my favorite seasoning – Badia Tropical Saison for more flavor.
  4. Cook until browned and no longer pink (about 7–9 minutes).
  5. Stir in diced onion and garlic; cook until onions are soft and translucent (4–5 minutes).
  6. Drain excess fat if needed. Set aside.
Make the Green Chile Sauce
  1. In a saucepan, sauté the onions with a teaspoon of olive oil.
  2. Add in the Tropical Sazon seasoning (season to taste) and beef bouillon cube.
  3. Add the cream of mushroom, cream of chicken, and cream cheese.
  4. Stir in chopped roasted green chile and simmer for 5–7 minutes.
  5. Add water or stock to thin out the consistency as needed.
Assemble the Enchiladas
  1. Lightly fry each tortilla for a few seconds per side to make them flexible.
  2. Casserrole Style:
  3. Place the six tortillas at the bottom of the pan to create the first layer. Add the cooked ground beef as the next layer and add 1 cup of shredded cheese on top.
  4. Pour the two thirds of green chile sauce evenly over the ground beef and cheese.
  5. Place the remaining six tortillas on top, then add then the rest of the green chile sauce.
  6. Sprinkle generously with shredded cheese.
  7. Bake uncovered at 375 °F (190 °C) for about 15 minutes, until cheese is melted and bubbly.
Serve
  1. Top with cilantro, white onions, tomatoes, sour cream, and guacamole for garnish.

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