These Cheesy Beef Enchiladas Verde are a delicious take on traditional enchiladas. Seasoned beef tossed with a creamy salsa verde enchilada sauce is stuffed into tortillas, topped with more sauce and cheese before being baked until gooey and golden. Deliciously flavorful and simple to throw together. Serves 4 in about 1 hour.
This weekend was a good one.
Friday Haileigh went to the Khalid concert with one of her best friends and Malloree had her 8th grade exit dance, so I did her hair and took way to many photos. Pat and I went to dinner and did some shopping, just the two of us – which was so much fun! Saturday we went out with our longtime friends, played some twilight golf (yes you read that correctly, I golfed) and afterwards we sat around for hours and ate and talked. It was perfect. So now that’s it’s Monday, I’m feeling rejuvenated for the week.
We also had someone out to give us an estimate on central air. Thank the lord. But of course the weather is back into the 70’s and I can cook again. Summer is typically about grilling recipes, however when the weather dips to cooler and more manageable temps, I will use my oven. Especially for these cheesy beef enchiladas verde.
Otherwise, I usually avoid the oven at all costs.
The first time I made these, my family fell in love with them. I’m sure it had something to do with all the cheese and the fact that they’re pretty darn delicious. But I already knew they like salsa verde-anything because of this tortilla casserole. So I took my recipe for lighter chicken enchiladas and swapped out the chicken for beef and chipotle for homemade salsa verde, and these easy and cheesy enchiladas were born.
The perfect dinner for any night of the week.
To make these cheesy beef enchiladas verde you will need:
- ground beef
- chipotle powder
- yellow onion
- all-purpose flour
- low-sodium chicken broth
- salsa verde
- sour cream
- kosher salt
- freshly ground black pepper
- Monterrey jack cheese
- Sour cream
- jalapeño slices
- diced red onion
- queso fresco
Preheat your oven to 400℉ (or 200℃).
To start, in a large skillet cook 1 pound of ground beef until browned and no longer pink. Drain off the fat and season with 1 teaspoon of both ground cumin and chipotle powder, stirring until combined. Transfer the ground beef mixture to a medium bowl and set off to the side.
In the same skillet, add a teaspoon of olive oil and 1 cup of diced yellow onion, 1 diced jalapeño (seeds and ribs removed for less heat – optional) and 3 cloves of minced garlic.
Stir until the onion and jalapeño are soft and the onions translucent.
To the onion mixture, add in 2 tablespoons of unsalted butter, stirring until melted.
Then sprinkle in 2-1/2 tablespoons of flour, stir and cook for 2 minutes.
Continue stirring, while pouring in 1 cup of low-sodium chicken broth. Continue to stir until the sauce has thickened, about 2 minutes or so.
Add in 3/4 cup of salsa verde, 1/2 cup of sour cream and then 1/4 cup roughly chopped cilantro leaves.
Stir until incorporated, taste test and season with salt to your liking.
Then add 1 cup of the creamy salsa verde enchilada sauce into the bowl with the ground beef and stir to combine.
Lightly spray a 9×13 baking dish with olive oil spray. Now spread 1/2 cup of the enchilada sauce into the bottom of it.
Add a couple of spoonfuls of the saucy meat mixture onto 1 side of a soft taco size flour tortillas (I used low-carb, but any will work).
Starting on the side with the beef, roll and place it seam-side down into the pan and repeat with the remaining tortillas and meat mixture.
Pour the remaining sauce that’s in the skillet over top of the rolled enchiladas.
Already looking and smelling amazing!
Sprinkle with 1-1/2 cups of freshly shredded Monterrey jack cheese.
Bake in your preheated 400° oven for 12 to 15 minutes or until the cheese has melted.
The enchiladas are done when the cheese is lightly golden brown and the edges of the tortillas are crispy.
Serve with a drizzle of sour cream, diced red onion and/or sliced green onions, torn cilantro leaves and sliced jalapeños.
Diced avocados would be delicious too!
Cheesy Beef Enchiladas Verde
- 1 pound 95% lean ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chipotle powder
- 1 teaspoon olive oil
- 1 cup diced yellow onion
- 1 jalapeno, diced (ribs and seeds removed if less heat is desired)
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2½ tablespoons unbleached all-purpose flour
- 1 cup low-sodium chicken broth
- 3/4 cup tomatillo salsa, or salsa verde
- 1/2 cup plain nonfat Greek yogurt, or sour cream
- 1/4 cup cilantro, chopped
- 1 pinch kosher salt, more or less to taste
- 8 flour tortillas, soft taco size
- 1 cups shredded monterey jack cheese, or more if preferred
- Lightly spray a 9x13 baking pan with olive oil spray.
- In a 10 to 12-inch non-stick skillet, cook the ground beef until browned. Drain and discard the fat before seasoning with cumin and chipotle powder. Transfer the seasoned beef to a medium sized bowl and set off to the side.
- To the same skillet, add in the olive oil, onion, jalapeño and garlic. Stir until the vegetables are tender. Add in the butter and stir until melted. Stir in the flour and cook for 2 minutes before pouring in the chicken broth. Stir until thickened, taste and season with kosher salt to your preference. Add in the sour cream, tomatillo salsa and cilantro and stir to combine.
- Measure out 1 cup of sauce and stir it into the beef. Measure out 1/2 cup of the sauce and spread it onto the bottom of the prepared pan.
- Preheat your oven to 400℉ (or 200℃).
- Place a few spoonfuls of the meat mixture onto one side of a flour tortilla. Starting on that side, roll the tortilla and place it seem side down into the baking dish. Repeat with the remaining 7 tortillas.
- Pour the remaining sauce (in the skillet) over top of the rolled tortillas and top with Monterrey jack cheese.
- Slide the pan into your preheated oven and bake for 12 to 15 minutes or until the cheese has melted, is golden brown and the edges of the tortillas are crispy.
- Serve with your favorite toppings and enjoy!
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