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Cheesy Beef Enchiladas Verde

A delightful dish combining seasoned ground beef, creamy tomatillo sauce, and melty cheese wrapped in tortillas. Perfect for busy weeknights or gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 pound ground beef Fresh, juicy beef that adds rich flavor.
  • 1 teaspoon ground cumin This aromatic spice brings warmth and depth.
  • 1 teaspoon chipotle powder For a smoky kick.
  • 3/4 teaspoon kosher salt Enhances all the flavors.
  • 1 teaspoon olive oil Helps sauté the vegetables beautifully.
  • 1 medium diced yellow onion Adds sweetness and texture.
  • 1 medium jalapeño Diced small, ribs and seeds removed for hint of heat.
  • 3 cloves garlic Aromatic and essential for flavor.
  • 2 tablespoons unsalted butter Richness that complements the dish.
  • 2.5 tablespoons unbleached all-purpose flour Thickens the sauce perfectly.
  • 1 cup low-sodium chicken broth A flavorful base for your sauce.
  • 3/4 cup tomatillo salsa (or salsa verde) Provides tanginess and vibrant flavor.
  • 1/2 cup sour cream Creamy texture that balances the spice.
  • 1/4 cup cilantro Freshness that brightens each bite.
  • 1 pinch kosher salt Additional seasoning as needed.
  • 8 pieces flour tortillas (soft taco size) The perfect wrap for your filling.
  • 8 ounces Monterey Jack cheese Melty, gooey goodness to crown your dish.
Optional Garnishes
  • finely chopped cilantro For garnishing.
  • pickled red onion Enhances the flavor.
  • pickled jalapeños For added spice.
  • sliced green onions Adds freshness.
  • sour cream For creaminess.
  • queso fresco or cotija For a creamy topping.
  • salsa or hot sauce For an extra kick.
  • guacamole or sliced/diced avocado For a luxurious finish.

Method
 

Preheat and Prepare
  1. Preheat your oven to 400℉ (200℃) and lightly spray a 9×13 baking pan with olive oil spray.
Cook the Beef
  1. In a 12-inch non-stick skillet, add the ground beef and cook over medium-high heat until browned, about 5-7 minutes.
  2. Once fully browned, drain and discard the fat. Season with ground cumin, chipotle powder, and kosher salt. Transfer to a medium bowl and set aside.
Sauté the Vegetables
  1. In the same skillet, add olive oil, diced onion, jalapeño, and garlic with a pinch of salt. Stir and cook until tender, about 5-6 minutes.
  2. Add the butter and stir until melted.
Create the Sauce
  1. Sprinkle in the flour and cook for an additional 2 minutes, stirring continuously.
  2. Gradually pour in the chicken broth, stirring until the mixture starts to thicken. Remove from heat, then add the tomatillo salsa, sour cream, and cilantro. Mix until combined.
  3. Taste and adjust seasoning with additional kosher salt as needed.
Combine Meat and Sauce
  1. Add 1 cup of the tomatillo sauce to the bowl with the beef and mix in 1/2 cup of cheese.
  2. In the prepared baking pan, pour 1/2 cup of the sauce and spread it evenly across the bottom.
Assemble the Enchiladas
  1. On a clean surface, lay out a tortilla and place a few spoonfuls of the beef mixture on one side.
  2. Starting on the filled side, roll the tortilla tightly and place it seam-side down into the sauce in the baking dish. Repeat with the remaining tortillas.
Final Touches
  1. Pour the remaining sauce over the rolled enchiladas and top with the remaining Monterey Jack cheese.
  2. Bake for 12 to 15 minutes, or until the cheese is melted and golden brown. For an extra crispy finish, broil for 1 to 2 minutes while watching closely.
Cool and Serve
  1. Let the enchiladas cool for about 10 minutes, then serve with your favorite toppings.

Notes

Adjust the heat by removing seeds from the jalapeño for kids or those sensitive to spice. You can prepare the mixture a day in advance. Substitute ground beef with shredded rotisserie chicken if preferred.