Beef Enchiladas with Salsa Verde

Name: Beef Enchiladas with Salsa Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; 2 cups tomatillos, husked and quartered; 1 jalapeño, chopped; 1/2 cup fresh cilantro; 1 lime, juiced; Salt to taste; 8 flour tortillas; 1 1/2 cups shredded cheese (cheddar and Monterey Jack blend); 1/2 cup sour cream (optional); Chopped green onions for garnish (optional)

Highlighted under: Flavors Around the World

I absolutely love making Beef Enchiladas with Salsa Verde because they combine rich flavors with a zesty kick that is simply irresistible. The savory beef filling, layered with bright and tangy salsa verde, creates a delightful explosion of taste in every bite. We often prepare this dish for family gatherings or when we want to impress guests without spending the whole day in the kitchen. Plus, once you master this easy recipe, you can customize it with your favorite toppings and sides!

Created by

Ethan

Last updated on 2026-01-20T14:34:28.018Z

When I first tried making Beef Enchiladas with Salsa Verde, I was surprised by how much depth the salsa added to the dish. The fresh herbs and green chilies in the salsa complement the hearty beef perfectly, making every bite satisfying. I discovered that using a mix of spices in the meat filling not only enhances the flavor but also makes the enchiladas more aromatic.

After experimenting with various types of cheese and toppings, I've found that a blend of sharp cheddar and Monterey Jack delivers the best melt and flavor. It’s also crucial to let the assembled enchiladas sit for a few minutes before baking; this helps them hold together better during cooking and makes for a more cohesive dish.

        Why You'll Love This Recipe
        Savory beef filling paired with zesty salsa verde
Perfect balance of flavors that excite the palate
Easily customizable with your favorite toppings

      

Understanding the Ingredients

The key to a flavorful beef filling lies in the spices you choose. Cumin and chili powder not only enhance the taste of the beef but also add a layer of warmth and complexity. Feel free to adjust the spice levels based on your preference. For a milder option, consider reducing the chili powder or adding a dash of smoked paprika for a unique twist. Additionally, using fresh garlic will elevate the flavor profile significantly, as it brings a fragrant zest to the mix.

Salsa verde is the star of this dish. Tomatillos, the main ingredient, impart a tangy, slightly tart flavor that contrasts beautifully with the richness of the beef. When blending the salsa, ensure you achieve a smooth consistency for even distribution over the enchiladas. If fresh tomatillos are hard to find, you can substitute them with canned tomatillos, though the fresh version typically provides a brighter flavor. Also, feel free to experiment with different peppers in your salsa for varying heat levels.

Perfecting the Cooking Technique

When cooking the beef filling, aim for a medium-high heat to achieve a nice browning without overcooking the meat. Stirring the mixture occasionally allows the beef to cook evenly and prevents it from clumping. If the beef releases too much fat while cooking, drain some of it to avoid soggy enchiladas. This technique also allows the spices to coat the beef thoroughly, maximizing flavor absorption. Remember to taste the filling before assembling your enchiladas, adjusting the salt and pepper as needed.

During the assembly step, ensuring your tortillas are pliable is crucial; otherwise, they may crack when rolled. To soften, wrap them in a damp paper towel and microwave for 30 seconds. This technique allows for easy rolling without tearing. If you prefer a crispy texture, you can lightly fry the tortillas in oil for a few seconds on each side prior to filling—this step will create a delicious contrast with the tender beef farcies.

Ingredients

Filling

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste

Salsa Verde

2 cups tomatillos, husked and quartered
1 jalapeño, chopped
1/2 cup fresh cilantro
1 lime, juiced
Salt to taste

Enchiladas

8 flour tortillas
1 1/2 cups shredded cheese (cheddar and Monterey Jack blend)
1/2 cup sour cream (optional)
Chopped green onions for garnish (optional)

Make sure to have all your ingredients prepped before starting, as it streamlines the process and allows for a more enjoyable cooking experience!

Instructions

Prepare the Salsa Verde

In a blender, combine tomatillos, jalapeño, cilantro, lime juice, and a pinch of salt. Blend until smooth and set aside.

Cook the Beef Filling

In a skillet over medium heat, sauté the onion and garlic until fragrant. Add the ground beef and cook until browned, stirring occasionally. Season with cumin, chili powder, salt, and pepper.

Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of salsa verde in a baking dish. Take each tortilla, fill it with the beef mixture and sprinkle with cheese.

Roll tightly and place seam-side down in the dish.

Top and Bake

Pour remaining salsa verde over the enchiladas, then top with the remaining cheese. Bake uncovered for 20-25 minutes, or until bubbly and golden.

Serve and Enjoy

Let the enchiladas cool for a few minutes before serving. Drizzle with sour cream and garnish with chopped green onions if desired.

For a little extra kick, feel free to add diced jalapeños on top before baking.

Pro Tips

If you have any leftover meat filling, it makes a great topping for nachos or stuffed peppers!

Make-Ahead Tips

This recipe is incredibly conducive to meal prepping. You can prepare the beef filling and salsa verde a day in advance, storing them separately in airtight containers in the refrigerator. This saves time on the day you plan to serve the enchiladas. Just make sure to cool the filling completely before refrigerating to prevent condensation and sogginess.

Additionally, if you know you will have leftovers, consider freezing the unbaked enchiladas. Assemble them in a suitable baking dish, cover tightly with foil, and freeze. When you're ready to cook them, simply bake from frozen, adding an extra 10-15 minutes to the original baking time. This allows you to enjoy a fresh meal weeks later with minimal effort.

Serving Suggestions

To elevate the presentation and flavor of your beef enchiladas, consider serving them with a side of fragrant cilantro-lime rice or black beans. These sides not only complement the dish but also make it a wholesome meal. If you’re feeling adventurous, a quick guacamole or fresh pico de gallo can add refreshing elements for contrast.

Don’t forget to customize your toppings! Besides sour cream and green onions, you can add diced tomatoes, avocado slices, or even jalapeño slices for a spicy kick. I often set up a topping bar where guests can personalize their enchiladas. This interactive element is a hit at gatherings and adds a fun flair to the dining experience.

Questions About Recipes

→ Can I use corn tortillas instead?

Yes, corn tortillas work well for enchiladas; just make sure to warm them up to prevent cracking.

→ How can I make this dish vegetarian?

You can substitute the beef with black beans or lentils along with the same spices for a delicious vegetarian option.

→ What sides go well with enchiladas?

Mexican rice, refried beans, or a fresh salad are great accompaniments to enchiladas.

→ Can these be made ahead of time?

Absolutely! You can assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking.