Beef Enchiladas Green Sauce

The kitchen smelled like cumin and caramelized onions the first time I made these green sauce enchiladas. I had picked up some Chuck roast from the butcher on a whim and spent all Sunday afternoon slow-cooking it until it fell apart at the slightest touch. My roommate walked in, took one deep breath, and asked what kind of magic was happening on the stove. That batch disappeared faster than any dinner I had ever made.

I brought these to a potluck last winter and watched three different people ask for the recipe before dessert even came out. The green enchilada sauce was something I had never tried before and now I cannot imagine going back to red. Everyone kept saying how different they tasted from the usual enchiladas they were used to.

Ingredients

• 1 lb beef chuck or brisket, cooked and shredded: Chuck roast gives you that perfect tender texture after slow cooking, and shredding it yourself makes all the difference in the final filling
• 1 tbsp olive oil: Just enough to sauté your onions and garlic without overwhelming the beef flavor
• 1 small onion, finely chopped: These melt into the beef and add that essential savory base layer
• 2 cloves garlic, minced: Fresh garlic beats powdered every single time here
• 1 tsp ground cumin: This is the backbone flavor that makes it taste like authentic enchiladas
• 1 tsp chili powder: Adds depth without too much heat
• ½ tsp smoked paprika: The secret ingredient that gives the beef that smoky complexity
• ½ tsp salt and ¼ tsp black pepper: Simple seasoning that lets the beef shine
• 12 small corn tortillas: Corn gives you that authentic texture and flavor that flour tortillas just cannot match
• 2 cups green enchilada sauce: Homemade is best but a good quality store-bought version works perfectly fine
• 2 cups shredded Monterey Jack or cheddar cheese: Monterey Jack melts like an absolute dream
• ½ cup sour cream, ¼ cup fresh cilantro, and 1 lime cut into wedges: These three toppings take everything to the next level with cool tangy brightness

Instructions

Preheat your oven and warm up your spices:

Get your oven to 375°F and let that shredded beef come to room temperature while you prep everything else

Sauté the aromatics:

Heat that olive oil in a large skillet over medium heat and cook your chopped onion until it turns translucent, about 3 minutes

Bloom your spices:

Add the garlic for just 30 seconds, then stir in cumin, chili powder, smoked paprika, salt, and pepper until fragrant

Coat the beef:

Mix in your shredded beef and let it cook 2 to 3 minutes until everything is well combined and heated through

Make your tortillas pliable:

Warm them quickly in the microwave or a dry skillet so they roll without cracking

Start the assembly:

Spread ½ cup of green sauce in the bottom of your 9x13 baking dish to prevent sticking

Roll them up:

Spoon beef mixture into each tortilla, roll tightly, and place seam-side down in the dish

Smother with sauce:

Pour the remaining green enchilada sauce evenly over all those rolled beauties

Add the cheese:

Sprinkle that shredded Monterey Jack all over the top until no sauce is visible

Bake until bubbly:

Cover with foil and bake 20 minutes, then uncover and bake another 10 to 15 minutes until the cheese is melted and bubbling

Finish with toppings:

Let everything cool 5 minutes then add sour cream, fresh cilantro, and lime wedges before serving

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My dad called me after trying these at my house and asked for the recipe three times because he kept losing it. Now he makes them for every family gathering and tells everyone it is his signature dish.

Making It Ahead

You can assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate until you are ready to bake. Add 5 to 10 extra minutes to the baking time if cooking from cold.

Freezing Instructions

These freeze beautifully either before or after baking. Wrap individual portions or the whole dish tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through all that rich cheese and beef perfectly. Spanish rice and refried beans turn this into a complete meal that feeds a crowd.

• Warm some extra tortillas on the side for soaking up that extra sauce
• A cold beer or margarita pairs incredibly well here
• Offer hot sauce on the table for anyone who wants extra heat

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There is something deeply satisfying about pulling that bubbling dish out of the oven and watching everyone rush to the table. Hope these become a regular in your dinner rotation too.

Recipe Questions & Answers

→ What cut of beef works best for this dish?

Chuck or brisket are ideal choices as they become tender and shred easily after cooking.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas add authentic flavor and are naturally gluten-free, but flour tortillas can be used for a softer texture.

→ How spicy is the green sauce used here?

The sauce has a tangy, mildly spicy profile. You can adjust the heat by adding jalapeños or choosing milder peppers.

→ What type of cheese melts best in this preparation?

Monterey Jack or cheddar cheese melts beautifully, creating a creamy, bubbly topping.

→ Can this dish be prepared ahead of time?

Yes, assemble the rolls and refrigerate before baking. Bake fresh to enjoy melted cheese and warm flavors.

→ What side dishes pair well with this meal?

Spanish rice, black beans, or a fresh salad complement the richness and spice well.