The secret to fantastic beef steak and green chiles enchiladas is slow cooking the beef until you can shred it with a fork. The green chiles give it wonderful flavor without adding a lot of spicy heat. Adjust the heat easily to suit your tastes.
Beef Steak Green Chile Enchilada Meat Filling
The steak or roast that you are using for your enchilada meat is cooked slowly over low heat until it’s fork tender. Once it’s ready, you’ll need to forks to shred away. It should be very easy to shred but different cuts react differently so you can chop it, if you prefer.
My grandmother’s middle sister, Marcia, is the one who taught my mom how to make this green chile meat. Once you have it shredded, return it to the pan, add green chiles and more water, if necessary. Continue slow cooking until the water has almost evaporated, incorporating all of that yuumy green chile goodness with the meat.
While I’ve used this recipe for enchiladas here, we’ve used it for other things as well. Try it for chimichangas, burritos, tacos, chile rellenos and more. It’s such a great base. You’ll want to use it again and again.
It freezes well too, so make an extra batch and freeze half of it for later.
Red Enchilada Sauce
Naturally, I wish I could tell you that I made my own sauce for this, but I didn’t, unfortunately.
Mom is going to have to help me with learning to make a red enchilada sauce later. When she makes it, she just throws things in the pan until it comes out the way she wants. She couldn’t give me exact amounts and we’ll have to measure together the next time she makes it.
For now, I’ve used this red enchilada sauce from Las Palmas. I’m still a lightweight when it comes to spicy foods, so I like it mild.
If you’re looking for a chicken enchilada recipe, I have a terrific Verde Chicken Enchilada Recipe available too.
These Steak and Green Chile Enchiladas go perfectly with my Spanish Rice Recipe.
Steak and Green Chiles Enchiladas
- 2 8×12" rectangle cooking dishes
- Aluminum Foil
- Pastry brush
- 1 Boneless Thick Cut Steak or Beef Roast, approx 2.5 pounds
- 7 ounce Herdez Salsa Verde (mild)
- 7 ounce Old El Paso Chopped Green Chiles (mild)
- 1 teaspoon Ground Ancho Powder
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 28 ounce Red Enchilada Sauce (mild)
- 18 8" Corn Tortillas
- 4 cups Shredded Monterey and Colby Jack Cheese
- In a large pan, place steak or roast in pan and fill with water until it covers the meat. Cook on the stovetop on low until meat is fork tender, about 2 or 3 hours. Check and add water, as necessary, during the cook time.
- Remove from heat and remove cooked meat to a cutting board. Set aside pan. Don't dump out the water. Shred meat with a fork, or chop, if you prefer.
- Return shredded meat to pan of water, add salsa verde and chopped chiles. Add seasonings. Water should be just covering the top. If not, add water until just covered.
- Cook on medium-low heat until most of the water has evaporated, about 30 minutes to 1 hour. Remove from heat and set aside to cool.
- Once cooled enough to handle, about 20 or 30 minutes, begin assembly.
- The tortillas will need to be soft in order to handle them without breaking or tearing.
- Preheat oven to 350°.
- With pastry brush, brush each tortilla with just a bit of cool water, stack, wrap in aluminum foil and put in oven until soft, about 10 minutes.
- Keep the tortillas wrapped and use them one at a time, continuing to keep the remainder wrapped. Do not turn off the oven.
- Add enough enchilada sauce to the bottom of each baking dish to cover liberally, about 3/4 cup or so.
- Place about 2 tablespoons of meat filling and 1 tablespoon cheese in tortilla, wrap and place in baking dish, seam side down.
- Continue filling the baking dish with rolled tortillas.
- Spoon remaining enchilada sauce over the top of the rolled tortillas. Liberally distribute cheese over the top of the enchiladas, leaving the edges open so they can get crispy.
- Place, uncovered, in preheated oven and cook for about 20 minutes, until cheese is melted and edges of tortillas are a little golden and crispy.
- Remove from oven and allow to cool about 15 minutes before serving. Makes 18 enchiladas. Serving size is usually 2 enchiladas.