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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.