Beef Enchiladas Verdes
There is only one word to describe these beef enchiladas verdes and it's "WOW!" These amazing enchiladas feature ground beef, tomatillos, jalapeno peppers, and cheese and baked in creamy tomatillo sauce.
Servings: 8 (Makes 8 enchiladas)
Calories: 353kcal
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 9x13 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
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