Beef Enchiladas Green Sauce (Printer-friendly)
Shredded beef rolled in tortillas with tangy green sauce and melted cheese for a hearty Mexican meal.
# What You’ll Need:
→ Beef Filling
01 - 1 lb beef chuck or brisket, cooked and shredded
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Assembly
10 - 12 small corn tortillas
11 - 2 cups green enchilada sauce
12 - 2 cups shredded Monterey Jack or cheddar cheese
13 - ½ cup sour cream
14 - ¼ cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
# How-To Guide:
01 - Preheat oven to 375°F.
02 - In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
03 - Add garlic and cook for 30 seconds. Stir in cumin, chili powder, smoked paprika, salt, and pepper.
04 - Add shredded beef, mixing well to coat with spices. Cook for 2–3 minutes until heated through, then remove from heat.
05 - Warm tortillas in a microwave or dry skillet until pliable.
06 - Spread ½ cup of green enchilada sauce on the bottom of a 9x13-inch baking dish.
07 - Spoon a generous amount of beef mixture into each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
08 - Pour remaining green enchilada sauce evenly over the enchiladas. Sprinkle shredded cheese over the top.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
11 - Let cool for 5 minutes. Garnish with sour cream, chopped cilantro, and lime wedges before serving.
# Expert Advice:
01 -
- The homemade spice blend makes your kitchen smell like a genuine Mexican taqueria
- Leftovers actually taste better the next day, if they last that long
02 -
- Cold tortillas crack. Warm them until they feel soft and flexible, almost like a warm cloth.
- Do not overfill the tortillas or they will burst open while baking.
03 -
- Use tongs when handling warmed tortillas to keep your fingers from burning
- Let the beef mixture cool slightly before rolling so it does not make the tortillas soggy