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.
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!
SOME MORE ENCHILADA RECIPES TO TRY
Homemade Enchilada Sauce from Gimme Some Oven
Red Cheese Enchiladas from Lil Luna
White Chicken Enchiladas with Green Chile Sour Cream Sauce from Let’s Dish Recipes
Spicy Cheese and Beef Enchiladas from Center Cut Cook
Steak Enchiladas with Jalapeno Cilantro Cream Sauce
Chicken Enchiladas with Homemade Sauce
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Beef Enchiladas Verde
Ingredients
- Meat:
- 1 Tbsp vegetable oil
- 1 lb ground beef
- 1/2 medium yellow onion diced
- 2 large tomatillos diced
- 1 large jalapeno seeded and diced
- 2 garlic cloves minced
- 1/4 tsp red pepper flakes
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- Salt
- Sauce:
- 1 Tbsp vegetable oil
- 3 large tomatillos diced
- 1 jalapeno seeded and diced
- 1/4 medium yellow onion diced
- 2 garlic cloves chopped
- 2/3 cup heavy 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 to 2 cups Mexican shredded cheese mix
- 1/2 cup shredded Monterrey Jack cheese
Instructions
- For the meat: Heat up oil in a medium saute pan over medium heat.
- Add diced onion and saute until transparent.
- Add ground beef, breaking it up as much as you can. Cover and cook until almost done, stirring and breaking up clumps often.
- Add diced tomatillos, diced jalapeno and minced garlic. Stir well.
- Add spices, stir well and cook until vegetables are soft and meat is fully done. (Strain off the juice.)
- For the sauce: heat up oil in a small sauce pot.
- Add diced tomatillos, onion, jalapeno, and garlic. Cook covered, over medium heat, until vegetables are softened. Add cilantro and spies, stir well.
- Using your immersion blender, puree all the vegetables. (Be careful of the hot splatter.)
- Stir in heavy cream and sour cream. Blend more if needed.
- Preheat oven to 350 and lightly grease a 9x13 baking dish. Spread a little bit of sauce on the bottom of the baking dish.
- To assemble:
- Scoop some beef mixture in a tortilla and add some Mexican mix cheese on top. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and beef.
- Pour remaining sauce all over enchiladas and sprinkle Monterrey Jack cheese on top.
- Bake for 17-20 minutes.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Julie | This Gal Cooks
February 16, 2015 at 10:01 pmBeing the Mexican-foodaholic that I am, I want to jump into a bucket of these. They look great, Lyuba!
lyuba
February 17, 2015 at 5:42 pmHope you get a change to try it! Thank you, Julie!
Joanna
March 4, 2015 at 2:11 pmI made these enchiladas last night and they are seriously delicious! My husband told me that these are the best enchiladas we have ever made! The tomatillo sauce is what really makes this dish stand out. The only thing I will do differently next time (because there will be a next time) is buy higher quality tortillas.
lyuba
April 9, 2015 at 4:20 pmYAY! I love hearing that, Joanna 🙂
Sorry for a late response, I must have missed this comment.
Thank you!
Mary
March 29, 2015 at 4:51 pmThanks for the recipe but I would use corn tortillas instead of flour.
lyuba
April 9, 2015 at 4:22 pmThank you, Mary!
Personally, for my recipe, I don’t recommend using corn tortillas because they have such strong flavor. But of course, it’s a your preference and if you like those better, you can use corn.
Pen Hayes
October 2, 2016 at 4:06 pmI would, too. My fave Tex-Mex restaurant always uses corn tortillas for their green beef enchiladas. Can’t wait to try this recipe.
Lyuba
October 4, 2016 at 9:04 pmThank you, Pen! I’d love to hear how it went!
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April 23, 2015 at 9:24 amLyuba, this looks so good. My kids have been asking for enchiladas for ever and I am so making this recipe!
Heather
July 25, 2015 at 5:55 pmI just made these for my family and we were blown away with how good they were. I was afraid that they were going to be too hot with all the peppers but they were full of flavor without beings too spicy. I will be making these again soon – thanks for the recipe!
lyuba
July 26, 2015 at 11:25 amI’m so happy to hear that!! So glad everyone liked them 🙂
Thank you, Heather!
Liz
February 5, 2016 at 10:09 pmLove all your recipes Lyuba. Thank you and have a great weekend.
lyuba
February 10, 2016 at 9:18 pmAwe, thank you, Liz!
Sally
April 2, 2016 at 6:25 amHey Lyuba,
Good day from Australia. I have made your recipe for Beef Enchiladas three times. I love them but more importantly my husband LOVES them. I thank you and so does Shaun.
Sally
QLD, Australia
Lyuba
April 4, 2016 at 9:16 pmThank you, Sally! That’s always great to hear 🙂
Liz
April 5, 2016 at 10:51 pmLove all these recipes. Thank you Lyuba and have a great week.
Lyuba
April 6, 2016 at 10:52 pmThank you so much, Liz, it means a lot! I hope you have a great week yourself. 🙂
Sally
May 3, 2016 at 7:21 amHello from Down Under,
This is the forth time I have made this recipe. Love it. But more importantly my husband Loves IT. He requested this for his Birthday dinner. Thank you
Lyuba
May 4, 2016 at 8:30 pmI’m so happy to hear that! Thank you so much, Sally!
Mike Hirsch
September 6, 2016 at 12:56 pmI made a practice batch of these over the weekend, half with gluten-free tortillas and half with regular-flour tortillas. I de-seeded the jalapenos and I thought they were lacking in flavor. So I am going to use a bit more cumin, some of the seeds from the jalapenos and maybe some other spices as well.
However they were delicious. I am going to make 19 recipes of this for a group feed of college students at our church in a week. Since I can’t assemble them on the day we serve due to my “real job”, I am wondering if I should assemble and freeze or assemble as normal but don’t heat up. Any thoughts about the best way to do them ahead?
lyuba
September 7, 2016 at 5:40 pmI’m glad to hear that they came out delicious! If you want more heat from the jalapenos, there is a little trick. Pick out jalapenos that have lots of lines on the skin. You can see when a jalapeno skin is all smooth on the outside or those that have lots of lines on them. The more lines on the skin, the spicier jalapeno tends to be. Of course, you can keep the seeds and membranes for additional heat.
Thank you, Mike! I hope everyone will be happy 🙂
Mike Hirsch
September 15, 2016 at 10:33 amYesterday evening I served the 19 batches I had mentioned I was going to make. They turned out absolutely fabulous. They definitely packed the right amount of heat without being overpowering. I used fairly small tortillas so we made almost 200 enchiladas, including one pan with gluten-free tortillas. Everyone loved them. I will definitely do these again but probably not for a large crowd. I didn’t want to assemble them ahead so even though I had all the ingredients prepared, I didn’t assemble until yesterday afternoon. It took about 6 man-hours to assemble them all (3 people for 2 hours). The sauce was a little whiter than your pictures. One thing I struggled with is what is the size of a typical tomatillo. Wal-Mart is where I purchased them. And they varied quite a bit in size. I actually had to buy them in three trips to get enough. I think the sauce had the right flavor though. It was fabulous.
Desiree Campbell
November 16, 2016 at 12:51 amLooks yummy… Pinning!
lyuba
November 16, 2016 at 7:35 pmThank you, dear! 😀
Lacey Jo
December 4, 2018 at 5:23 pmI have easily made these 20 times. I dont’t change anything. I’ve got the recipe memorized, just came here to leave the review. Love Love Love. Thank you for this recipe.
lyuba
December 15, 2018 at 12:07 pmAwe, thank you so much, Lacey! This is so wonderful to hear!