Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.

Introduction

If there’s one dish that instantly transports me back to busy weeknights around my family table, it’s Beef Enchiladas with Green Chiles and Pinto Beans—cheesy, hearty, and filled with layers of flavor that always taste like home. My mom used to make a version stuffed with ground beef and canned green chiles, and every time she brought the bubbling dish to the table, we knew dinner was going to be good.

Over the years, I’ve taken that comforting classic and made it my own. The version I’m sharing today—Beef Enchiladas with Green Chiles and Pinto Beans—has become one of my go-to recipes when I want something satisfying, easy to assemble, and guaranteed to impress. The combination of seasoned beef, mild green chiles, creamy pinto beans, and melted cheese tucked into soft tortillas and covered in a tangy enchilada sauce is simply irresistible.

Whether you’re cooking for a family dinner, meal prepping for the week, or hosting a casual gathering, this Beef Enchiladas with Green Chiles and Pinto Beans recipe checks all the boxes: straightforward ingredients, customizable options, and flavors that never get old. Let’s get into it!

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Beef Enchiladas with Green Chiles and Pinto Beans (2026)

Ingredients for Beef Enchiladas with Green Chiles and Pinto Beans

This Beef Enchiladas with Green Chiles and Pinto Beans recipe makes about 8–10 enchiladas, depending on tortilla size.

For the Filling:

1 lb ground beef
1 medium onion, finely diced
3 cloves garlic, minced
1 (4–6 oz) can diced green chiles
1 (15 oz) can pinto beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika (optional)
½ teaspoon dried oregano
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ cup enchilada sauce (from your main sauce or extra)

For the Enchiladas:

8–10 flour or corn tortillas (8-inch size works best)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
2 cups green or red enchilada sauce (green works especially well with the chiles)
Cooking spray or a tablespoon of oil for greasing the pan

Optional Toppings:

Chopped cilantro
Sliced green onions
Sour cream or Mexican crema
Diced tomatoes
Avocado or guacamole
Pickled jalapeños

How to Prepare Beef Enchiladas with Green Chiles and Pinto Beans

1. Prepare the Beef Filling

Sauté the onion:
In a large skillet, heat a tablespoon of oil over medium-high heat. Add the diced onion and cook until softened, about 3–4 minutes.
Cook the ground beef:
Add the ground beef to the skillet. Break it up with a spatula and cook until browned. Drain excess fat if necessary.
Add the garlic and seasonings:
Stir in the garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1–2 minutes until fragrant.
Mix in green chiles and pinto beans:
Add the can of diced green chiles and the rinsed pinto beans. Stir to combine.
Moisten the filling:
Add ½ cup enchilada sauce to keep the filling juicy and flavorful. Simmer for 3–4 minutes until slightly thickened.
Remove from heat:
Set aside while you prepare the tortillas and sauce.

2. Prepare the Baking Dish

Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. Spread ½ cup enchilada sauce across the bottom to help keep the tortillas from sticking.

3. Soften the Tortillas (Optional but Helpful)

To prevent cracking, especially with corn tortillas, quickly warm them:

Microwave method: Wrap in a damp paper towel and heat for 20–30 seconds.
Skillet method: Lightly toast each tortilla for 10–15 seconds per side.

Soft tortillas roll better and absorb sauce more evenly.

4. Assemble the Enchiladas

Lay a warmed tortilla flat.
Spoon about ⅓ cup of the beef/chile/bean mixture along the center.
Add a small handful of shredded cheese (about 2 tablespoons).
Roll tightly and place seam-side down in the baking dish.
Repeat with remaining tortillas.

5. Add Sauce and Cheese

Pour the remaining enchilada sauce evenly over the filled tortillas. Using the back of a spoon, spread it gently to coat all surfaces. Top with the remaining shredded cheese.

6. Bake the Enchiladas

Preheat your oven to 375°F (190°C). Cover the dish loosely with foil and bake for 20 minutes.

Remove the foil and bake an additional 10 minutes, or until the cheese is fully melted and bubbling around the edges.

7. Cool and Serve

Allow the enchiladas to rest for 5–10 minutes. This helps them set and makes serving easier. Top with your favorite garnishes and enjoy!

How to Serve Beef Enchiladas with Green Chiles and Pinto Beans

Beef Enchiladas with Green Chiles and Pinto Beans make a complete meal on their own, but pairing them with the right sides elevates dinner into something special.

Great Sides for Enchiladas

Mexican Rice: Light, fluffy, and perfect for soaking up extra sauce.
Refried beans: Add a creamy contrast to the heartier pinto bean filling.
Corn salad or esquites: Sweetness from corn balances the savory enchiladas.
Simple green salad: A crisp, refreshing counterpart.
Chips and salsa: Always a crowd-pleaser.

Finishing Touches

Top your enchiladas with:

Fresh cilantro
A squeeze of lime
A dollop of sour cream
Fresh avocado slices

A few simple additions can brighten and balance the rich, cheesy flavors.

Tips for Perfect Beef Enchiladas with Green Chiles and Pinto Beans

1. Choose the Right Tortillas

Corn tortillas bring authenticity; flour tortillas bring softness. If you use corn, warm them first so they don’t crack.

2. Don’t Overfill

It’s tempting to stuff them, but a moderate amount makes rolling easier and prevents tearing.

3. Let the Filling Cool Slightly

Warm filling is fine—but piping hot filling can cause tortillas to fall apart.

4. Use Enough Sauce

Sauce is key to soft, flavorful enchiladas. Too little and they dry out; too much and they get mushy. Aim for a lightly coated bottom and a generous topping.

5. Experiment with Cheese

A mix of cheddar and Monterey Jack melts beautifully and offers great flavor. Pepper Jack is a good choice if you like a little heat.

6. Bake Covered First

Covering keeps moisture in so the tortillas soften properly. Uncovering at the end browns the cheese.

Variations

One of the best things about Beef Enchiladas with Green Chiles and Pinto Beans is their flexibility. Try switching up the filling, sauce, or toppings to match your preferences.

1. Spicy Beef Enchiladas

Add:

Extra diced jalapeños
Chipotle peppers in adobo
Hot enchilada sauce instead of mild

2. Chicken Enchiladas

Swap ground beef for shredded or diced cooked chicken. Add a little sour cream or cream cheese to the filling for extra richness.

3. Vegetarian Enchiladas

Replace the beef with:

Sautéed mushrooms
Roasted sweet potatoes
Zucchini and corn
Extra pinto or black beans

4. Enchiladas Verde

Use green enchilada sauce exclusively and garnish with cotija cheese, cilantro, and sliced radishes for brightness.

5. Enchiladas Suizas

Top with green sauce AND a drizzle of Mexican crema before baking; switch half the cheese to Swiss or Oaxaca.

6. Freezer-Friendly Enchiladas

Assemble fully but don’t bake. Cover tightly and freeze up to 3 months.

When ready, thaw in the fridge overnight and bake as directed.

FAQs

1. Can I use homemade enchilada sauce?

Absolutely! Homemade red or green enchilada sauce adds amazing depth of flavor. Use about 2 cups for one batch of enchiladas.

2. What’s the best cheese for enchiladas?

Monterey Jack melts beautifully, while cheddar adds sharp flavor. A Mexican blend is a convenient option that works well.

3. Can I make this Beef Enchiladas with Green Chiles and Pinto Beans recipe ahead of time?

Yes! Assemble the enchiladas and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes of bake time if starting cold.

4. Are these enchiladas spicy?

The recipe as written is mild. Most canned green chiles add flavor without heat. You can easily add jalapeños, cayenne, or spicy sauce if you prefer more heat.

5. Should I use corn or flour tortillas?

Both work, but each gives a different experience.

Corn: More traditional, slightly firmer.
Flour: Softer and easier to roll, especially for beginners.

6. How do I prevent soggy enchiladas?

A few tips:

Don’t oversaturate the tortillas with sauce.
Use a small amount of sauce inside the filling instead of lots.
Bake uncovered at the end to evaporate excess moisture.

7. Can I make these gluten-free?

Yes—use gluten-free corn tortillas and check labels on your enchilada sauce and beans.

8. Can I freeze leftovers?

Yes! Freeze individual enchiladas in airtight containers for easy lunches. They reheat well in the oven or microwave.

Final Thoughts

These Beef Enchiladas with Green Chiles and Pinto Beans are everything I love about comforting home cooking: easy, flavorful, filling, and endlessly adaptable. The combination of savory beef, mild chiles, creamy pinto beans, and melted cheese wrapped in a warm tortilla and smothered in enchilada sauce is pure satisfaction in every bite.

This Beef Enchiladas with Green Chiles and Pinto Beans dish has become a regular in my weekly rotation—not only because it tastes incredible, but because it’s reliable, simple to customize, and loved by everyone at the table. Whether you’re feeding a family, meal prepping, or hosting a casual dinner, this recipe delivers every single time.

If you make these beef enchiladas, I’d love to hear how they turn out—or what variations you try. Happy cooking, and enjoy every cheesy, flavorful bite!