Cheesy Beef Enchiladas Verde is a comforting dish that brings the enticing flavors of the Southwest right into your kitchen. This scrumptious recipe deserves a spot in your meal rotation, especially for those busy weeknights or family get-togethers. Bursting with the warmth of seasoned ground beef, creamy tomatillo salsa, and gooey Monterey Jack cheese, these enchiladas are both nourishing and indulgent. With this step-by-step guide, you can whip up a delightful dinner that is easy, satisfying, and sure to please everyone at the table.

Ingredients

For this mouthwatering dish, you will need a variety of vibrant ingredients that contribute to its rich flavor and texture. Here’s what you’ll gather:

• 1 pound ground beef: Juicy and savory, forming the heart of your enchiladas.
• 1 teaspoon ground cumin: This aromatic spice adds warmth and depth.
• 1 teaspoon chipotle powder: For a smoky kick, enhancing the overall flavor profile.
• 3/4 teaspoon kosher salt: Essential for balancing all the flavors.
• 1 teaspoon olive oil: To sauté your vegetables, ensuring everything comes together beautifully.
• 1 medium diced yellow onion (about 1 cup): Sweet and aromatic, adding sweetness to the filling.
• 1 medium jalapeño (diced small, ribs and seeds removed): Adds the perfect amount of heat without overpowering the dish.
• 3 cloves garlic (finely chopped): A staple ingredient infusing robust flavor.
• 2 tablespoons unsalted butter: Adds creaminess to the sauce.
• 2½ tablespoons unbleached all-purpose flour: A thickening agent that supports the sauce’s consistency.
• 1 cup low-sodium chicken broth: Provides moisture and flavor.
• 3/4 cup tomatillo salsa (or salsa verde): The star of the sauce, it’s zesty and vibrant.
• 1/2 cup sour cream (or Mexican crema): Creamy and tangy, it enriches the sauce.
• 1/4 cup cilantro (finely chopped): Adds freshness and aroma.
• 1 pinch kosher salt: For additional seasoning.
• 8 flour tortillas (soft taco size): The perfect vessel for all the wonderful fillings.
• 8 ounces Monterey Jack cheese (shredded): Melty and delicious, it’s essential for that cheesy goodness.

Topping options:

• Cilantro (finely chopped): For garnish and flavor.
• Pickled red onion: Adds a tangy bite.
• Pickled jalapeños: Extra heat for those who love spice.
• Sliced green onions: Freshness and crunch.
• Sour cream (or Greek yogurt): Adds a cool, creamy element.
• Queso fresco or cotija: For a salty finish.
• Salsa or hot sauce: To spice things up.
• Guacamole or sliced avocado: Creamy and rich, rounding out the dish.

Step-by-Step Directions

1. Preheat oven: Start by preheating your oven to 400℉ (or 200℃). Prepare a 9×13 baking dish by lightly spraying it with olive oil to prevent sticking.

2. Cook the beef: In a 12-inch non-stick skillet over medium-high heat, add the ground beef. Sauté until browned, then drain any excess fat. Season the beef with ground cumin, chipotle powder, and kosher salt. Transfer to a medium bowl and set aside.

3. Sauté the vegetables: Return the same skillet to the heat, adding olive oil. Once hot, add the diced onions, small jalapeño, and garlic, along with a pinch of salt. Stir and cook until they become tender, about 3-4 minutes.

4. Make the sauce: Add the butter to the skillet and stir until melted. Sprinkle in the flour, cooking for 2 minutes while stirring continuously. 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, mixing well. Taste and adjust seasoning with additional kosher salt as needed.

5. Combine beef and sauce: Add 1 cup of the sauce to the beef mixture and fold in 1/2 cup of the shredded cheese.

6. Prepare the baking dish: Next, measure out 1/2 cup of sauce and spread it evenly across the bottom of the prepared baking dish.

7. Fill the tortillas: On a clean surface, lay a tortilla and spoon a few tablespoons of the beef mixture onto one side. Starting from that filled end, roll up the tortilla tightly and place seam-side down in the baking dish. Repeat this process with all the tortillas.

8. Top and bake: Pour the remaining sauce over the rolled enchiladas. Top generously with the remaining Monterey Jack cheese.

9. Bake your enchiladas: Place the dish in the preheated oven and bake for 12 to 15 minutes, or until the cheese is melted and golden brown, with crispy edges. For a crunchier top, move the rack closer to the broiler for an extra 1-2 minutes, keeping a close watch to prevent burning.

10. Cool and serve: Once done, remove from the oven and let cool for about 10 minutes before serving. Add your favorite toppings, like chopped cilantro or pickled jalapeños, and enjoy!

Tips & Tricks

• Feel free to use ground turkey or chicken instead of beef for a lighter option.
• To save time, prepare the beef mixture and sauce in advance. Assemble and bake when ready to serve.
• Experiment with different types of cheese! Cheddar or pepper jack can also work well for an extra flavor boost.
• If you like it extra spicy, leave some seeds in the jalapeño or add your favorite hot sauce to the beef mixture.

Serving Suggestions & Pairings

These Cheesy Beef Enchiladas Verde are wonderfully versatile and can stand on their own or be complemented with various sides. Serve them alongside a fresh garden salad or Spanish rice for a well-rounded meal. Guacamole and homemade tortilla chips also make perfect accompaniments. For a drink pairing, try a refreshing agua fresca or a cold cerveza.

Nutritional Information

Each serving of these enchiladas includes approximately:

• Calories: 450
• Protein: 24g
• Fat: 25g
• Carbohydrates: 32g
• Fiber: 3g

Enjoying these enchiladas as part of a balanced meal can provide a good source of protein and energy, making them not only delicious but nurturing as well.

Storing Tips & Variations

You can store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350℉ (or 175℃) until heated through, about 15-20 minutes.

For longer storage, these enchiladas can be frozen before baking. Wrap them tightly in plastic wrap and aluminum foil. When ready to cook, bake from frozen, extending the baking time by about 10-15 minutes. Variations can include adding black beans or corn to the beef mixture for additional texture and flavor.

Conclusion

Cheesy Beef Enchiladas Verde is a delightful dish that is both comforting and satisfying. With its combination of seasoned beef, creamy sauce, and melted cheese, it’s a meal that invites everyone to gather around the table. I encourage you to try this recipe and bring a taste of the Southwest into your home. Don’t forget to share your experiences and any modifications you might make!

FAQs

1. Can I make these enchiladas in advance?
   Yes, you can prepare the filling and sauce a day ahead. Assemble the dish just before baking.

2. What can I substitute for ground beef?
   You can easily substitute ground turkey, chicken, or plant-based protein for a healthier or vegetarian option.

3. How can I reduce the spiciness?
   To lessen the heat, remove the seeds and ribs from the jalapeño or use a mild salsa instead of tomatillo salsa.

4. Can I use whole wheat tortillas?
   Absolutely! Whole wheat tortillas can be a healthier alternative that adds more fiber to the dish.

5. What is tomatillo salsa?
   Tomatillo salsa, or salsa verde, is a zesty sauce made from tomatillos, green peppers, onions, and lime juice, providing a fresh punch of flavor.

Cheesy Beef Enchiladas Verde

A comforting dish bursting with warmth and flavor, featuring seasoned ground beef, creamy tomatillo salsa, and gooey Monterey Jack cheese, perfect for busy weeknights or family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican, Southwestern

Calories: 450

Ingredients Method Notes

Ingredients

  

For the beef filling

• 1 pound ground beef Juicy and savory, forming the heart of your enchiladas.
• 1 teaspoon ground cumin Adds warmth and depth.
• 1 teaspoon chipotle powder For a smoky kick.
• 3/4 teaspoon kosher salt Essential for balancing flavors.
• 1 teaspoon olive oil To sauté the vegetables.
• 1 medium yellow onion, diced About 1 cup, adds sweetness.
• 1 medium jalapeño, diced small Adds the perfect amount of heat.
• 3 cloves garlic, finely chopped Infuses robust flavor.

For the sauce

• 2 tablespoons unsalted butter Adds creaminess.
• 2½ tablespoons unbleached all-purpose flour Thickening agent.
• 1 cup low-sodium chicken broth Provides moisture and flavor.
• 3/4 cup tomatillo salsa Star of the sauce.
• 1/2 cup sour cream Creamy and tangy.
• 1/4 cup cilantro, finely chopped Adds freshness.
• 1 pinch kosher salt For additional seasoning.

For assembly

• 8 flour tortillas soft taco size Perfect for holding the fillings.
• 8 ounces Monterey Jack cheese, shredded Essential for cheesiness.

Optional toppings

• Cilantro, finely chopped For garnish.
• Pickled red onion Adds a tangy bite.
• Pickled jalapeños Extra heat.
• Sliced green onions Fresh crunch.
• Sour cream or Greek yogurt For a creamy element.
• Queso fresco or cotija For a salty finish.
• Salsa or hot sauce To spice things up.
• Guacamole or sliced avocado Creamy and rich flavor.

Method

 

Preparation

1. Preheat your oven to 400℉ (or 200℃) and lightly spray a 9×13 baking dish with olive oil.

Cooking the filling

1. In a 12-inch non-stick skillet over medium-high heat, add the ground beef and sauté until browned. Drain excess fat.
2. Season the beef with ground cumin, chipotle powder, and kosher salt, then transfer to a bowl and set aside.
3. Return the skillet to heat, add olive oil, then add diced onions, jalapeño, and garlic, cooking until tender (about 3-4 minutes).

Making the sauce

1. Add the butter to the skillet and stir until melted, then add the flour and cook for 2 minutes while stirring.
2. Gradually pour in the chicken broth, stirring until the mixture thickens. Remove from heat and stir in tomatillo salsa, sour cream, and cilantro. Adjust seasoning as needed.

Combining ingredients

1. Add 1 cup of sauce to the beef mixture and fold in 1/2 cup of the shredded cheese.

Assembling the enchiladas

1. Spread 1/2 cup of sauce across the bottom of the prepared baking dish.
2. Fill each tortilla with a few tablespoons of the beef mixture, roll tightly, and place seam-side down in the baking dish.
3. Pour the remaining sauce over the enchiladas and top with the remaining Monterey Jack cheese.

Baking

1. Bake in the preheated oven for 12-15 minutes until the cheese is melted and golden. For a crunchier top, move closer to the broiler for 1-2 minutes, watching carefully.
2. Let cool for about 10 minutes before serving. Add toppings as desired.

Notes

Feel free to substitute with ground turkey or chicken. Prepare filling and sauce in advance to save time. Experiment with different cheeses for varied flavors. Store leftovers in an airtight container for up to 3 days, or freeze before baking.