Name: Beef Enchiladas Verde
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 Tbsp vegetable oil; 1 lb ground beef (85/15 or 90/10); 1/2 medium yellow onion (diced); 2 large tomatillos (diced); 1 large jalapeno (seeded and diced); 2-4 garlic cloves (minced); 1/4-1/2 tsp red pepper flakes (to taste); 1/2-1 tsp chipotle chili powder (to taste); 1 tsp cumin; Salt (to taste); 1 Tbsp vegetable oil; 3 large tomatillos (diced); 1 jalapeno (seeded and diced); 1/2 medium yellow onion (diced); 2 garlic cloves (chopped); 2/3 cup heavy whipping cream; 2 Tbsp sour cream; 1 Tbsp minced cilantro; 1/2 tsp cumin; 1/4 tsp chipotle chili powder; Salt; 8 flour tortillas; 1 1/2 - 2 cups Mexican shredded cheese mix; 1/2 cup shredded Monterrey Jack cheese

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There is only one word to describe these Beef Enchiladas and it’s “WOW!” These amazing Beef Enchiladas Verde are made with ground beef, tomatillos, jalapeno peppers, and cheese and baked in creamy tomatillo sauce.

If you love enchiladas as much as we do, you should try our Beef Enchiladas, Chicken Enchiladas, and Enchiladas Verdes.

small rectangular plate with 2 portions of beef enchiladas on a wooden table with a fork resting between the plate and a baking pan in the background with additional portions of beef enchiladas as viewed from above

Amazing Beef Enchiladas

Let me just say that again…these enchiladas are amazing!!

I know that I say it about a lot of my recipes, but out of all the different enchiladas I’ve made, these are my favorite! I’m sure that the next ones I come up with, I’ll love even more though. That’s the creative process for ya, next best recipe is just around the corner.

I’m not lying though, these enchiladas are worth staying home for dinner and a movie…over Harry Potter world apparently. This is not an off-the-wall comparison, I promise. One of my close friends was coming over for our usual dinner and a movie girls night and she ended up blowing me off at the last minute because she got invited to Harry Potter world.

I joked with her that I was making these enchiladas and she will be sorry because they are better that the Harry Potter world. The following week, I made them for her again and she did agree with me, while licking her plate clean!

I do want to mention that you don’t have to use an immersion blender, like I mention in the recipe. I love mine and it is one of my favorite kitchen gadgets, so I use it all the time. But, if you don’t have one, don’t fret! Just quickly pulse veggies in the blender and add heavy cream and sour cream there. Return sauce mixture to the pot and heat through for a few minutes. Easy as that!

Brown baking dish filled with portions of beef enchiladas on a green and white cloth on a wooden table.

Storing and Reheating

You can easily store leftover enchiladas in the same casserole dish you baked it or transfer into an air-tight food storage container. Make sure to cover the casserole dish either with plastic wrap or with a lid that fits the dish to make it air-tight. Store in the refrigerator for 3-5 days.

To reheat enchiladas, you can either reheat it individually in a microwave or you can reheat it in the same casserole dish in the oven. To reheat it in the oven, take plastic wrap or a lid off the dish and cover the top of the casserole dish with foil. Place a cold casserole dish with enchiladas into the oven so that the cold dish gradually heat up as the oven heats up.

Reheat enchiladas at 350° just until hot in the middle, for about 15-20 minutes.

Make It Ahead Instructions:

Enchiladas are actually a pretty good dish to make ahead of time. You can follow the recipe all the way to the baking step but instead of baking, cover the dish with plastic wrap (or a fitted lid) and refrigerate until ready to bake. When ready to bake, take the dish out of the fridge and discard plastic wrap.

Let the dish sit on the counter for about 30 minutes and while the oven is pre-heating. Bake at 350° for 20-25 minutes.