Beef Enchiladas with Green Sauce (Printable)
Savory beef enchiladas with cheese and a tangy green sauce, baked until bubbling. A comforting Tex-Mex meal for any dinner.
# What You'll Need:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Green Sauce
09 - 2 cups green enchilada sauce
10 - 1/4 cup sour cream
→ Assembly
11 - 8 medium flour tortillas
12 - 2 cups shredded Monterey Jack cheese
13 - 1/2 cup crumbled queso fresco
14 - 1/4 cup chopped fresh cilantro
15 - 1/2 cup diced green onions
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef until thoroughly browned, approximately 5-6 minutes. Carefully drain any excess fat.
03 - Add the finely chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion softens.
04 - Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional minute to allow the flavors to meld, then remove the skillet from heat.
05 - In a small mixing bowl, combine the green enchilada sauce with the sour cream, whisking until smooth.
06 - Spread 1/2 cup of the prepared green sauce mixture evenly across the bottom of a 9x13 inch baking dish.
07 - To assemble each enchilada, place approximately 1/4 cup of the seasoned beef mixture and a sprinkle of Monterey Jack cheese onto a tortilla. Roll up the tortilla tightly and place it seam-side down into the prepared baking dish.
08 - Pour the remaining green sauce evenly over the assembled enchiladas. Generously top with the remaining Monterey Jack cheese and crumbled queso fresco.
09 - Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is golden and the sauce is bubbling.
10 - Allow the enchiladas to cool for 5 minutes before serving. Garnish with fresh cilantro and diced green onions.
# Expert Advice:
01 -
- This recipe is a masterclass in comfort food, offering rich flavors without an overwhelming amount of effort.
- It's incredibly versatile and a guaranteed crowd-pleaser that everyone at your table will adore.
02 -
- A discovery that truly changed my enchilada game was realizing how much a little sour cream can elevate a store-bought green sauce, making it taste homemade and luxurious.
- Learning to warm corn tortillas slightly before rolling them was a hard-won lesson that saved me from countless frustrating cracks and tears.
03 -
- The secret to a truly luscious sauce lies in folding that sour cream into your green enchilada sauce; it makes all the difference in richness and tang.
- Allowing the enchiladas to rest for a full five minutes after they come out of the oven is a hard-won wisdom that helps the flavors meld and prevents them from falling apart when served.