Beef and Cheese Enchiladas with Habanero, Poblano, andJalapeno Peppers

On the menu tonight – Beef and Cheese Enchiladas with Jalapeno Peppers!

Full disclosure, there were mistakes made in the process of making this dish, but it turned out really well. One of the best lessons you can learn in cooking is how to pivot and adapt when you make a mistake or realize after you started that you don’t have a particular ingredient.

In my case, I accidentally grabbed a can of green enchilada sauce rather than the red sauce. I decided to go with it and see what happens. I guarantee that if you walked in as I pulled these enchiladas from the oven you wouldn’t turn your nose up because they have green enchilada sauce. I was doing a happy dance when I tasted them.

Another important lesson in cooking is learning how to use what you have on hand. I had a lot of peppers on hand, and I knew they would be perfect in enchiladas, so in they went! In this case, I had a habanero, a poblano, and some canned diced jalapeno. The flavors were fantastic! Since I de-seeded the habanero, they won’t melt your face. Poblano peppers are pretty big, so I only used about a quarter of it with one pound of meat. Despite all the peppers, it wasn’t overly spicy.

Once I sautéed the onions and peppers, I added the ground beef and browned it. The entire cooking time on the stove was about 15 minutes and another 5-10 minutes for assembly. There wasn’t anything complicated about this dish and it tastes as good or better than anything I’ve had at a Mexican restaurant.

I hope the next time you are in the mood for enchiladas, I hope you will try my version of Beef Enchiladas!

Beef Enchiladas

Beef Enchiladas with Jalapeno Peppers

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Dinner Mexican
By Patrick Dulmage Serves: 4-6

Beef Enchiladas with Jalapeno Peppers


  • 1 lb ground beef
  • 1 medium Vidalia onion, diced
  • 2 oz diced jalapeno peppers (I had some left over canned diced jalapeno)
  • 1/4 poblano pepper, diced
  • 1 habanero pepper, seeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 4 large corn or flour tortillas
  • 1 28 oz can red or green enchilada sauce
  • 1 cup beef broth
  • 3 cups grated cheddar cheese or cheddar/Monterrey jack mix
  • 1 Tbsp olive oil
  • 1 Tbsp flour
  • Kosher Salt and freshly ground pepper



Pre-heat oven to 375 degrees


In a large skillet, add the olive oil, onions, and peppers


Cook about 5 minutes until the onions are translucent


Add the ground beef, break it up and brown with the onions and peppers


Season with salt and pepper


Once the ground beef is browned, about 5 minutes, add the flour and cook an additional 2 minutes


Add the beef stock, mix to combine, and let the sauce reduce and thicken


Add the garlic and continue to cook another 2-3 minutes


Cut the heat on the meat mixture and set aside


In another pan, or put the meat mixture in a bowl and use the same large skillet for the enchilada sauce


Add the enchilada sauce and heat over medium heat


Get a 13x9 baking dish


Cover the bottom of the baking dish with a light coating of the heated enchilada sauce


Dip the tortillas in the enchilada sauce and put in the baking dish


Spoon the meat mixture in a line on the tortilla in the center... ish


Sprinkle some of the grated cheese on top of the meat mixture


Tightly roll the enchilada and then repeat with the rest of the tortillas, meat, and cheese


Once all the tortillas are filled, sprinkle a little cheese on top (This isn't the time to smother them in cheese)


If you have any meat mixture left over, evenly distribute it on the sides and/or ends of the enchiladas


Bake for 20-25 minutes


After they bake, take out the enchiladas and let rest for at least 5-10 minutes before serving

Don’t Miss A Single Recipe!

Don't Miss A Recipe

You Might Also Like