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Cheesy Beef Enchiladas Verde

A delightful dish that combines savory ground beef, creamy cheese, and zesty tomatillo salsa, all wrapped in soft tortillas, perfect for family gatherings or casual weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef Juicy and tender, this will be the base of our flavorful filling.
  • 1 teaspoon ground cumin Adds a warm, earthy aroma that enhances the beef.
  • 1 teaspoon chipotle powder A smoky spiciness that gives depth to the dish.
  • 3/4 teaspoon kosher salt To bring out the flavors and balance the dish.
  • 1 medium yellow onion, diced Sweet and aromatic, it provides a flavorful base.
  • 1 medium jalapeño, diced small Adds a touch of heat and vibrant flavor.
  • 3 cloves garlic, finely chopped Offers a wonderful aroma and taste.
  • 1 tablespoon olive oil For sautéing vegetables and adding a touch of richness.
  • 1/4 cup cilantro, finely chopped Fresh and fragrant, it adds brightness to the filling.
  • 1 pinch kosher salt For final seasoning.
For the Sauce
  • 2 tablespoons unsalted butter Richness for the sauce.
  • 2.5 tablespoons unbleached all-purpose flour To help thicken the sauce.
  • 1 cup low-sodium chicken broth A savory base for the sauce.
  • 3/4 cup tomatillo salsa (or salsa verde) Provides the zesty flavor and vibrant green color.
  • 1/2 cup sour cream (or Mexican crema) Creamy texture that mellows out the flavors.
For Assembly
  • 8 pieces flour tortillas (soft taco size) The perfect wrap for our filling.
  • 8 ounces Monterey Jack cheese, shredded Creamy and melty, a classic choice for enchiladas.
  • assorted Optional toppings: finely chopped cilantro, pickled red onion, pickled jalapeños, sliced green onions, additional sour cream, queso fresco or cotija, salsa or hot sauce, and guacamole.

Method
 

Preparation
  1. Preheat your oven to 400℉ (200℃). Lightly spray a 9x13 baking pan with olive oil spray to prevent sticking.
  2. In a 12-inch non-stick skillet, add the ground beef and cook until browned. Drain and discard the fat.
  3. Season the beef with ground cumin, chipotle powder, and salt. Transfer the seasoned beef to a medium bowl and set it aside.
  4. In the same skillet, add olive oil, diced onion, minced jalapeño, and garlic with a pinch of salt. Stir and cook until tender.
  5. Once tender, add the butter and stir until melted. Sprinkle in the flour, cooking for 2 minutes while stirring continuously.
  6. Gradually pour in the chicken broth, stirring until the mixture thickens. Remove from heat and stir in tomatillo salsa, sour cream, and cilantro. Taste and adjust with kosher salt as needed.
  7. Combine the beef with 1 cup of the sauce and mix in 1/2 cup of cheese.
  8. In the prepared pan, pour 1/2 cup of the sauce and spread it evenly across the bottom.
  9. Assemble the enchiladas: On a clean surface, place a tortilla, and add a few spoonfuls of the meat mixture onto one side. Starting from the filling side, roll the tortilla and place it seam-side down into the sauce in the baking dish. Repeat with the remaining tortillas.
  10. Pour the remaining sauce over the rolled tortillas, ensuring they are well coated. Top with remaining Monterey Jack cheese.
  11. Bake in your preheated oven for 12 to 15 minutes, or until the cheese is melted, golden brown, and the edges of the tortillas are crispy.
  12. For extra crispiness, move the oven rack closer to the broiler and broil for an additional 1 to 2 minutes, watching closely to avoid burning.
  13. Let cool for 10 minutes before serving. Top with your favorite enchilada toppings and enjoy!

Notes

For extra flavor, consider adding diced bell peppers or corn to the beef mixture. Use fresh herbs like chopped green onions or diced avocados as garnish for a fresh touch. Feel free to substitute Monterey Jack cheese with other varieties such as cheddar or pepper jack for different flavors.