Beef Enchiladas Green Sauce (Printable)

Shredded beef baked with green sauce and cheese in soft corn tortillas, perfect for a hearty meal.

# What You Need:

→ Beef Filling

01 - 1 lb beef chuck or flank steak
02 - 1 cup beef broth
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 salt
08 - 1/4 tsp ground black pepper

→ Enchiladas

09 - 12 corn tortillas
10 - 2 cups green enchilada sauce
11 - 2 cups shredded Monterey Jack or cheddar cheese
12 - 2 tbsp vegetable oil

→ Garnishes

13 - 1/4 cup fresh cilantro, chopped
14 - 1/2 cup sour cream
15 - 1/2 cup diced avocado
16 - 1/4 cup sliced green onions

# How-To:

01 - Preheat oven to 375°F.
02 - Combine beef, broth, onion, garlic, cumin, chili powder, salt, and pepper in a large saucepan. Bring to a simmer, cover, and cook over low heat for 1.5 to 2 hours until beef shreds easily.
03 - Remove beef from cooking liquid and shred with two forks. Return shredded beef to the pan and simmer until most liquid is absorbed.
04 - Heat vegetable oil in a skillet over medium heat. Warm each tortilla for 10 to 15 seconds per side, stacking in foil to keep warm.
05 - Spread 1/2 cup green enchilada sauce over the bottom of a 9x13-inch baking dish.
06 - Place a generous portion of shredded beef and a sprinkle of cheese in each tortilla. Roll tightly and arrange seam-side down in the prepared dish.
07 - Pour remaining green enchilada sauce over the rolled tortillas. Sprinkle remaining cheese evenly across the top.
08 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbling.
09 - Top with cilantro, sour cream, avocado, and green onions as desired. Serve hot.

# Expert Advice:

01 -
  • The green sauce adds a bright tangy kick that cuts through the rich beef perfectly
  • Make ahead friendly so you can assemble whenever and bake when hunger strikes
  • Corn tortillas soften into something almost creamy after absorbing all those flavors
02 -
  • Skip the tortilla softening step and they will crack and spill filling everywhere
  • Let the beef absorb most of the cooking liquid or the enchiladas will turn soggy
  • Room temperature tortillas roll easier than cold ones straight from the refrigerator
03 -
  • Add a splash of the beef cooking liquid to the green sauce for extra depth
  • Use tongs when handling hot tortillas to avoid burned fingers

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