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Home » Dinner » Beef Enchiladas Verde

Beef Enchiladas Verde

Created: February 16, 2015 Updated: October 6, 2022 by lyuba 59 Comments

24.7K shares
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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. 

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

Beef Enchiladas Verde

These amazing Beef Enchiladas Verde are made with ground beef, tomatillos, jalapeno peppers, and cheese and baked in creamy tomatillo sauce.
4.68 from 25 votes
Print SaveSaved! Rate
Course: dinner, Main Course
Cuisine: Mexican
Keyword: beef chili, Enchiladas
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 (Makes 8 enchiladas)
Calories: 353kcal
Author: Lyuba Brooke

Ingredients

Meat Filling:

  • 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

Creamy Tomatillo Sauce:

  • 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

For Enchiladas:

  • 8 flour tortillas
  • 1 1/2 – 2 cups Mexican shredded cheese mix
  • 1/2 cup shredded Monterrey Jack cheese

Instructions

Meat Filling:

  • Heat up oil in a medium sauté 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.)

Creamy Tomatillo 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 9×13 baking dish. Spread a little bit of sauce on the bottom of the baking dish.

Assemble Enchiladas:

  • 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 about 20 minutes.

Video

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.

Nutrition

Calories: 353kcal | Carbohydrates: 19g | Protein: 15g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 313mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 509IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
3 picture collage of beef enchiladas verde

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

24.7K shares

Filed Under: Beef, Cinco de Mayo, Dinner, Mexican and Tex-Mex Tagged With: enchiladas, ground beef

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Tina Freeman says

    October 23, 2020 at 1:02 am

    Yes, substitute green tomatoes for the green chilis. We just made the green sauce today using unripe tomatoes, cilantro, 1 red onion, salt and it’s delicious. Tomorrow I’ll mix it with ground meat and do the rest of the steps.

    Reply
    • LyubaB says

      October 27, 2020 at 3:01 pm

      I am so glad you liked it!

      Reply
      • Roy Torres says

        April 10, 2022 at 4:22 pm

        So you dont drain or remove the grease from the burger ??? Or does that step go with out saying .. I mean most recipes have that in there .. or did I miss something 🤔🤔🤔

        Reply
        • LyubaB says

          April 11, 2022 at 11:32 am

          Hi Roy, I use lean ground beef and there isn’t a lot of grease leftover, what grease is left I keep to add flavor. You can certainly drain the grease after cooking if you’d like.

          Reply
  2. Heidi says

    December 2, 2020 at 5:54 pm

    5 stars
    AMAZING

    Reply
    • LyubaB says

      December 4, 2020 at 11:09 am

      Thank you, Heidi!

      Reply
  3. Jayne says

    July 19, 2021 at 11:39 pm

    5 stars
    Delish..family loved it . Doubled the recipe Definitely will be making again and again…thank you for your recipe 🙂

    Reply
    • LyubaB says

      July 20, 2021 at 9:00 am

      You are so welcome, Jayne! I am glad you liked them!

      Reply
  4. Jasmin says

    August 11, 2021 at 9:36 pm

    5 stars
    I just made this recipe tonight and it was pretty amazing! I used some hatch peppers in both the meat and the sauce since it’s hatch season, along with the jalapeños. As well, I used impossible meat for the inside and just added some tomato purée and sauce to give it some moisture. I also seasoned the meat with some cumin, chili powder, and onion powder. My only dislike was that I didn’t have enough sauce! So next time I might add some chicken broth and another tomatillo. But otherwise this was so awesome! This recipe is easy to adapt to make it your own, and my family and I loved it!

    Reply
    • LyubaB says

      August 16, 2021 at 4:49 pm

      Thank you, Jasmin! Glad you liked it and thanks for letting me know! 🙂

      Reply
  5. Chris says

    November 30, 2021 at 3:33 pm

    5 stars
    Amazing!

    Reply
    • LyubaB says

      December 8, 2021 at 10:14 am

      Thanks, Chris!

      Reply
  6. Charles Coe says

    March 13, 2022 at 4:54 pm

    Very good. One tiny tweak: I spread the cheese on the tortillas before the beef filling. That way when you put the tortillas in the casserole seam side down the cheese was on the top of each enchilada.

    Reply
    • LyubaB says

      March 14, 2022 at 10:26 am

      Good idea, Charles! I’m glad you liked them! 🙂

      Reply
  7. Kellie says

    August 23, 2022 at 9:44 am

    5 stars
    I’m not big on comments or reviews but this one needs a five star rating, I rarely make the same recipes because there is so much to explore out there. However, this recipe is a keeper and i have made it countless times for years . It’s one of my faves and everyone who tries it then deems it one of their faves. Fantastic recipe. Thank you for sharing your talent.

    Reply
    • LyubaB says

      August 23, 2022 at 10:56 am

      I am so glad you like the recipe, Kellie! Thank you so much for stopping by and letting me know, I really appreciate it!

      Reply
  8. Linda says

    October 12, 2022 at 6:29 pm

    5 stars
    I made this recipe for family today and it was all eaten up- a definite sign that it was good! Dear husband’s comments about how good it was makes it a keeper for sure (he’s very picky). I try to keep to a recipe when making it the first time but had to leave out the jalapeños for a family member who can’t handle them. I also used some corn tortillas as well as the flour. We will be making this again!

    Reply
    • LyubaB says

      October 18, 2022 at 11:12 am

      Glad you liked them, Linda!

      Reply
  9. HollyK says

    January 9, 2023 at 4:00 pm

    Someone asked about Tomatillos but the question was not answered. Soo – wanting to make these but no idea where I would get them. Is there a canned /version that would work?
    Many thanks

    Reply
    • lyuba says

      January 16, 2023 at 11:22 am

      Hey Holly!
      I’m sorry about that! Tomatillos are in the produce section of the grocery store. They look like little green tomatoes but they are in husks. You can always ask your grocer where their tomatillos are located. I honestly haven’t had a problem getting them in my grocery store, maybe you can call yours to check with them first.
      I believe there are canned tomatillos but they may be hard to find. Check the ethnic section of your grocery store, where they have Mexican products.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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