Cheesy Beef Enchiladas Verde

These Cheesy Beef Enchiladas Verde are a delicious take on traditional enchiladas. Seasoned beef tossed with a simple and creamy salsa verde enchilada sauce and rolled into flour tortillas, topped with more sauce and cheese before being baked until melty and golden. Serves 4 (2 enchiladas per person) 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

Calories 598

Author Laurie McNamara

Ingredients

1 pound ground beef
1 teaspoon ground cumin
1 teaspoon chipotle powder
3/4 teaspoon kosher salt
1 teaspoon olive oil
1 medium diced yellow onion about 1 cup
1 medium jalapeño diced small, ribs and seeds removed for less heat
3 cloves garlic finely chopped
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 sour cream Mexican crema or plain whole milk greek yogurt
1/4 cup cilantro finely chopped
1 pinch kosher salt more or less to taste
8 flour tortillas soft taco size
8 ounces monterey jack cheese shredded

Optional Toppings For Serving:

cilantro finely chopped
pickled red onion or diced raw red onion
pickled jalapeños or thinly sliced raw jalapeños
sliced green onions
sour cream or plain whole milk or non-fat greek yogurt
queso fresca or cotija
salsa or hot sauce
guacamole or sliced/diced avocado

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
Lightly spray a 9x13 baking pan with olive oil spray.

MAKE THE SAUCE:

In a 12-inch non-stick skillet, add the ground beef and cook until browned. Drain and discard the fat before seasoning with ground cumin, chipotle powder and salt. Transfer the seasoned beef to a medium bowl and set off to the side.
To the same skillet, add in the olive oil, onion, jalapeño and garlic with a pinch of salt. Stir and cook until tender. Once tender, add in the butter and stir until melted. Sprinkle in the flour and cook for 2 minutes. Continue stirring as you pour in the chicken broth. Stir until starting to thicken. Remove off of the heat, add in the tomatillo salsa, sour cream and cilantro and stir to combine. Taste and season with kosher salt if needed.

BUILD THE ENCHILADAS:

Add 1 cup of sauce to the bowl with the beef along with 1/2 cup of cheese. Then measure and add 1/2 cup of the sauce to the prepared pan and spread it out evenly.
On a clean surface, place a tortilla and top with few spoonfuls of the meat mixture onto one side. Starting on the side with the filling, roll the tortilla and place it seam side down into the sauce in the baking dish. Repeat with the remaining tortillas.
Pour the remaining sauce (from the skillet) over top of the rolled tortillas and top with the remaining 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. For extra crispy, move the oven rack 2 spots below the broiler, switch your ovens broiler on and broil for 1 to 2 minutes. Watch carefully to avoid burning.
Remove and let cool 10 minutes .Serve with your favorite toppings and enjoy!

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Note: The nutritional information provided is for the enchiladas only, and does NOT include any additional toppings when serving.

Nutrition