Angus Enchiladas with Green Chilies [RECIPE]

Angus Enchiladas with Green Chilies

Satisfy your Mexican cravings with our Angus Enchiladas with Green Chilies.
(Photo by Jathan Fink, Jadeworks Entertainment)

When you grow up in Texas, it isn’t unusual to get a hankering for Mexican food from time to time. My mom used to make enchiladas fairly often when I was a kid, but this is our spin on the classic dish. This recipe marries beefy goodness with gooey cheese, spicy red sauce, and chopped green chilies. It makes up a big batch great for a family dinner or get together and pairs perfectly with refried beans and rice. 

PREP: 30 minutes
COOK: 45 minutes


  • 2 tablespoons vegetable oil
  • 2 tablespoons unbleached all-purpose flour
  • 1 28-ounce can enchilada sauce
  • 2 cups low-sodium chicken broth
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound Angus ground beef
  • 1 medium onion, finely chopped
  • 12 8-inch flour tortillas
  • 2 4-ounce cans diced green chilies
  • 1 cup chopped green onions
  • 1/2 cup chopped black olives
  • 3 cups grated Mexican cheese blend
  • Cilantro, for garnish


  1. In a large saucepan or Dutch oven, combine the vegetable oil and flour over medium-low heat. Whisk together and let cook until it bubbles for 1 minute. Pour in enchilada sauce, chicken broth, 1/2 teaspoon salt and pepper. Bring to a boil. Reduce heat to simmer.
  2. In a large cast iron skillet, brown beef and onions over medium-high heat. Drain fat, add 1/2 teaspoon salt and stir to combine. Turn off heat and set aside.
  3. Preheat oven to 350°F.
  4. Spread 1/2 cup sauce in the bottom of a 13- x 9-inch glass baking dish. Next, one at a time, dip each tortilla into the sauce. Place the sauce-soaked tortilla on a plate. Put spoonfuls of the meat mixture, chilies, green onions, black olives and cheese in middle of each tortilla. Roll it up and place seam side down inside the baking dish. Repeat with the rest of the tortillas and pour remaining sauce over the top. Top with rest of the cheese and any remaining olives, green onions, meat or chilies left over from the filling.
  5. Bake the enchiladas for 20 minutes or until bubbly. Sprinkle chopped cilantro over the top and serve.

TIP: Don’t like beef? Replace it with ground turkey, shredded chicken or black beans.

YIELD: 12 servings

© 2015 Jadeworks Entertainment

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

2 Responses to Angus Enchiladas with Green Chilies [RECIPE]

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