Beef Enchiladas Green Sauce (Printable)

Shredded beef with green sauce and melted cheese wrapped in warm tortillas for a flavorful Mexican-style dish.

# What You Need:

→ Beef Filling

01 - 1 lb beef chuck or brisket, cooked and shredded
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Assembly and Toppings

10 - 12 small corn or flour tortillas
11 - 2 cups green enchilada sauce
12 - 2 cups shredded Monterey Jack or cheddar cheese
13 - 1/2 cup sour cream for serving
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime cut into wedges

# How-To:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
03 - Add garlic and cook for 30 seconds. Stir in cumin, chili powder, smoked paprika, salt, and pepper until fragrant.
04 - Add shredded beef to the skillet, mixing thoroughly to coat with spices. Cook for 2-3 minutes until heated through, then remove from heat.
05 - Warm tortillas in microwave or dry skillet until pliable.
06 - Spread 1/2 cup of green enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
07 - Spoon a generous amount of beef mixture into each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
08 - Pour remaining green enchilada sauce evenly over the enchiladas. Sprinkle shredded cheese across the top.
09 - Cover with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
11 - Let cool for 5 minutes. Garnish with sour cream, chopped cilantro, and lime wedges before serving.

# Expert Advice:

01 -
  • The homemade shredded beef texture puts anything canned or pre-cooked to shame
  • Green sauce brings this bright tangy punch that cuts through all that rich cheese
  • These reheat beautifully for lunch the next day if they last that long
02 -
  • Cold tortillas will crack when you try to roll them so warm them first
  • Do not skip the layer of sauce on the bottom or your enchiladas will stick
  • Let them rest before serving or they will fall apart when you cut them
03 -
  • Spray your tortillas lightly with oil before warming for extra pliability
  • Mix Monterey Jack with a little cheddar for more flavor depth

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