Cheesy Beef Enchiladas Verde

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 and baked. Deliciously flavorful and simple to throw together. Serves 4 in about 1 hour.

Course beef

Cuisine Tex Mex

Keyword beef, enchiladas, Mexican, salsa verde

Prep Time 40

Cook Time 15

Additional Time 35

Total Time 1 30

Servings servings (2 per person)

Calories 411

Author Laurie McNamara

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

OPTIONAL TOPPINGS:

sour cream

queso fresca

cilantro leaves

diced red onion

sliced green onions

sliced jalapeños

Nutrition