Beef Enchiladas Verdes
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 beef 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. I’ve made this dish over and over for a dinner night with our friends and the plates are licked clean every time!
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!
Storing and Reheating
- Store: 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°F 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.
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Beef Enchiladas Verdes
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
- Store: 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°F just until hot in the middle, for about 15-20 minutes.
Nutrition
More Enchiladas and Verdes Inspired Recipes To Try
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.
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!
Thank you, Jasmin! Glad you liked it and thanks for letting me know! 🙂
Delish..family loved it . Doubled the recipe Definitely will be making again and again…thank you for your recipe 🙂
You are so welcome, Jayne! I am glad you liked them!
AMAZING
Thank you, Heidi!
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.
I am so glad you liked it!
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 🤔🤔🤔
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.
Have you ever tried using Mexican Crema instead of sour cream? I like Crema Oxaquena. I think I will try adding a roasted Poblano pepper to the sauce also. I love them. I may roast the tomatillos too.
Hi Catherine,
I haven’t tried it but I think it would be good, I think all your suggestions are very good. Let me know how you liked it! 🙂
Can you freeze these?
These look amazing. I’m pinning and can’t wait to try. They are burritos though. Enchiladas are made with corn tortillas.
Hi , they look delicious. I live in England and can’t find the tomatillos, can I substitute them with something else?
I am allergic to chilli so on mine I will not use the jalapeño but I will use them for my husband. Hope that not using them for me will not have to much impact on the taste of mine .
But the important thing is what can I add instead of the tomatillos.
Thank you.
Lyuba,
I’m one of those terrible ppl who tries a recipe and doesn’t leave a comment even though the recipe was delicious, but I have to tell you…. oh my goodness!!!! This recipe is unbelievable! My hubby who is a creature of habit and my three picky kids loved your recipe! We love Mexican food too so I was eager to try it! I haven’t made enchiladas in a while because the canned sauce and restaurant type was not happening. We are so sticking to this recipe!!!! Thank you so much!
Wow! Thank you Allie! I love that you loved it so much!!! 🙂
Hello, We make homemade salsa verde all the time so I appreciated the recipe was pretty true to authentic salsa. We added a little more spice/salt to bring out the flavor after scorching the veggies. I don’t like soggy tortillas so I wouldn’t put the salsa on the bottom of the pan, just over the top as we bake it. It softens enough. I didn’t feel like rolling tortillas and we’re a corn tortilla family so I just layered the tortillas on the bottom, spooned the filling over it and put another layer on top. It was easy to cut into after I let it sit 15 minutes after coming out of the oven.
Hubby and I just made this. One word, YUM!
Thanks, Robin! I am happy to hear that!
Just made these tonight. They were so good. Thank you so much for the inspiration! Now to find some keto friendly tortillas! Yummmmmy!
My whole family loved them…. they were a huge hit!
Rachel, I am so glad you liked it!!!