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Beef or Chicken Enchiladas

This these steak enchiladas are excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe. —Pam Tangbakken, Genesee, Idaho
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    6 servings


  • 1 tablespoon butter
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 12 flour or corn tortillas
  • 1-1/2 cups shredded cooked beef or chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 2 green onions with tops, thinly sliced
  • Sour cream
  • Salsa


  • In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt and cumin. Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
  • Grease a 13x9-in. baking dish. Spoon a little sauce in the center of each tortilla; spread to edges. Place about 2 tablespoons meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 tablespoons on top of meat. Roll up tortillas and place in baking dish, seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Nutrition Facts
1 serving: 450 calories, 21g fat (9g saturated fat), 73mg cholesterol, 1123mg sodium, 38g carbohydrate (5g sugars, 2g fiber), 28g protein.

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Average Rating:
  • Cindy
    Mar 23, 2020

    The tortillas were soggy and doughy. I did exactly like the recipe. They were hardly eatable. Looked good but very soggy.

  • pschube
    Mar 9, 2019

    Fantastic! Delicious with beef, chicken, pork or shrimp!

  • DeliciouslyResourceful_Gina
    Nov 19, 2017

    Excellent, versatile recipe! I used shredded pork since I had that leftover and replaced the chiles with 1 cup salsa verde.

  • Antonina39965
    Feb 28, 2013

    AWESOME!!! These enchiladas are the best. Will definitely make them again.

  • scrapo
    Jun 21, 2011

    Good! Although, we like them so much we ate way too much and were so stuffed! LOL. We used the leftover beef that I had frozen when I had made Beef Burritos a few weeks before and we had extra (search Beef Burritos on Taste of Home). Also, I made this into to 8 in. dishes and froze on for later.

  • GrammyJoanne
    Apr 26, 2011

    I cheated and made this into a casserole dish. I cut the tortillas into strips and then cross-cut them into 3/4" squares. I mixed the chicken into the sauce and layered the tortilla squares with sauce and cheese, ending with cheese. Not as much fun, but much less labor-intensive than individual enchiladas and the taste is the same.

  • Trilby Yost
    Jun 6, 2010

    I like this double duty recipe very much. I think I prefer the chicken version which I make with flour tortillas, but my husband likes the shredded beef.

  • sis0321
    Sep 24, 2007

    No comment left

  • abbysgrandma
    May 6, 2007

    No comment left