Beef Enchiladas with Green Sauce (Printable)
Tender beef wrapped in tortillas with tangy tomatillo sauce and melted cheese, a comforting Mexican classic.
# What You Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ Green Sauce
09 - 1 lb tomatillos, husked and rinsed
10 - 2 jalapeño peppers, seeded and chopped
11 - 1/2 cup fresh cilantro leaves
12 - 2 cloves garlic
13 - 1 small white onion, quartered
14 - 1 tbsp lime juice
15 - 1/2 tsp salt
16 - 1/2 cup chicken broth
→ Assembly
17 - 8 medium corn or flour tortillas (6-inch)
18 - 1 1/2 cups shredded Monterey Jack cheese
19 - 1/2 cup sour cream, for serving
20 - 2 tbsp chopped fresh cilantro, for garnish
# How-To:
01 - Preheat oven to 375°F.
02 - Combine tomatillos, jalapeños, garlic, and white onion in a saucepan. Cover with water, bring to a boil, then simmer for 8 minutes until vegetables are soft. Drain and transfer to a blender. Add cilantro, lime juice, salt, and chicken broth. Blend until smooth. Taste and adjust seasoning if needed.
03 - In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is soft, about 7 minutes. Drain excess fat. Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2 minutes more. Remove from heat.
04 - Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften.
05 - Spread 1/2 cup green sauce on the bottom of a 9x13-inch baking dish. Place about 1/4 cup beef filling in each tortilla, roll up tightly, and arrange seam-side down in the dish.
06 - Pour remaining green sauce evenly over enchiladas. Sprinkle with shredded cheese.
07 - Bake uncovered for 20 minutes, or until cheese is bubbly and starting to brown.
08 - Let rest for 5 minutes. Serve topped with sour cream and fresh cilantro.
# Expert Advice:
01 -
- The homemade green sauce puts anything from a jar to shame with its fresh, zesty flavor that cuts through the rich beef filling
- These reheat beautifully for lunch the next day, maybe even better than when they first come out of the oven
02 -
- Corn tortillas crack more easily than flour, so work quickly while they are warm from the microwave
- The sauce needs at least 30 minutes to cool slightly after blending, or it will be too hot to handle safely
03 -
- Fry the tortillas in a little oil before rolling for extra flavor and structure
- Add a layer of black beans between the beef and tortilla for extra protein and texture