Green Chile Beef Enchiladas

Have a powerful beef enchilada craving? This Green Chile Beef Enchiladas recipe is the answer. All you need is seasoned ground beef, corn, green chiles, Old El Paso™ Mild Green Chile Enchilada Sauce and cheese. Wrap it all in corn tortillas and you’re well on your way to big-time flavor town. The green chile enchilada sauce brings a tasty kick to the mix—drizzle a little extra on top of your beef green chile enchiladas along with a handful of cheese for a weeknight craving-slaying meal.
Prep 30 Minutes
Total Time 1 Hours 10 Minutes
Servings 6

Ingredient List

  • 1 lb ground beef (at least 80% lean)
  • 1/2 cup chopped onion
  • 2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup frozen corn
  • 12 yellow corn tortillas (6 inch)
  • 2 teaspoons vegetable oil
  • 2 cups shredded Mexican 4-cheese blend

Serve with, if desired

  • Chopped Roma tomatoes
  • Chopped fresh cilantro leaves
  • 1 container (7 oz) Old El Paso™ Crema Mexicana
Recipe Continues Below


  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 2/3 cup of the enchilada sauce, the taco seasoning mix, green chiles and frozen corn; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
  3. Lightly brush each side of corn tortillas with oil. Place 4 stacks of 3 tortillas each on ungreased large cookie sheet. Bake 3 to 5 minutes or until tortillas are warmed and pliable. Remove from oven. Keep covered with a clean kitchen towel to keep warm.
  4. Working quickly with one tortilla at a time, place on work surface. Sprinkle 1 heaping tablespoonful cheese down center of each tortilla. Top with 1/4 cup beef mixture. Gently wrap tortilla tightly around filling, placing seam side down in baking dish to make two rows. Repeat filling and rolling with remaining tortillas. Top enchiladas with remaining enchilada sauce and cheese.
  5. Bake 25 to 30 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with tomatoes, cilantro and crema.

Expert Tips

  • To prevent the corn tortillas from cracking, brush each tortilla lightly with vegetable oil and warm them briefly in the oven until they are soft enough to roll. Be sure not to stack too many tortillas together, or they will not get warm enough to roll.
  • Be sure not to have too many tortillas in one stack, or they will not warm enough to roll.
  • Try rolling up one tortilla first. If it doesn't roll up easily, keep them in the oven for another minute, then check again. As you fill the enchiladas, keep them covered with a clean kitchen towel so they stay warm.
  • Swap Old El Paso™ Shredded Mexican Style 4 Cheese Blend with Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist in these easy beef enchiladas and chiles.
  • Cheesy Beef and Green Chile Spicy Tacos are the taco twist you're looking for after making Green Chile Beef Enchiladas.
  • Loving these easy green chile and ground beef enchiladas? Give our Easy Beef Enchiladas recipe a try next. It’s made with red enchilada sauce instead of green for a bit of a flavor twist.


  • 2 Enchiladas Calories 480 (Calories from Fat 220);  Total Fat 24g (Saturated Fat 10g ,Trans Fat 0g);  Cholesterol 85mg;  Sodium 1110mg;  Potassium 340mg;  Total Carbohydrate 40g (Dietary Fiber 4g ,Sugars 6g);  Protein 24g
  • % Daily Value: Vitamin A 0%;  Vitamin C 0%;  Calcium 30%;  Iron 15%
  • Exchanges: 1 Starch;  1 1/2 Other Carbohydrate;  1 High-Fat Meat;  1 Fat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

Ratings and Reviews