Enchiladas are among my favorite dishes to make, and I decided to mix things up with my cheesy beef enchiladas verde. Making your own enchilada sauce is quite easy, and this green sauce is just as simple as my red sauce. I think I may prefer this version in the long run because the salsa verde packs so much flavor into the sauce, it requires minimal seasoning. Please note, I happened to have the dark green part of 6 scallions leftover from another recipe, so I threw them into this sauce along with all of the ingredients you see listed below. Don’t be afraid to tinker and play!
For more enchiladas recipes, try my chicken mole enchiladas and my creamy chicken enchiladas.
Prep Time 30 minutes
Cook Time 30 minutes
Serves 4-5
Ingredients
Beef Filling
1 lb 90/10 ground beef
Salt and pepper, to taste
1 tsp each cumin and chili powder
Enchilada Sauce
1 c diced onion
3 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 c chicken stock
3/4 c salsa verde
1/2 c sour cream
4 oz can diced green chiles, drained
8-10 soft flour tortillas
1 1/2 c shredded cheddar
Preparation
Preheat the oven to 400 F, then prepare a 9×13 baking dish with non-stick cooking spray and set aside.
Beef Filling
In a medium saucepan over medium-high heat, add your ground beef to the pan and season with salt and pepper. Cook until no longer pink, then drain the fat away from the beef. Finally, add cumin and chili powder, stir to incorporate, then transfer to a bowl and set aside.
Enchilada Sauce
Using the same medium saucepan, reduce the heat to medium, add olive oil, and then the diced onions. When the onions begin to soften, after about 4-5 minutes, add in the minced garlic and stir for a minute or two until fragrant. Next, add in the butter, and once melted stir in the flour. Continue to cook for 1-2 minutes to ensure all the flour is incorporated before adding in your chicken stock. Once the chicken stock begins to bubble away and your sauce is smooth, remove from heat. Off the heat add in the salsa verde, sour cream, and chiles then mix until well combined.
Putting it all together
Add 1 cup of the enchilada sauce to the cooked beef, then add a 1/2 c of the enchilada sauce to the prepared baking dish. Divide your beef filling evenly among your tortillas, then roll them up and place seam side down in the baking dish. Once all of the enchiladas are rolled up and placed in the dish, pour the remaining enchilada sauce over, then top with the shredded cheese. Bake at 400 F for 25-30 minutes until bubbly and golden.
Allow the cheesy beef enchiladas verde to rest for 5-10 minutes in the pan before serving. Enjoy!