Beef Enchiladas Green Sauce (Printable)
Shredded beef in tortillas with tangy green sauce and melted cheese, perfect for a comforting meal.
# What You Need:
→ For the 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 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For Assembly
10 - 12 small corn or flour tortillas
11 - 2 cups green enchilada sauce
12 - 2 cups shredded Monterey Jack or cheddar cheese
13 - 1/2 cup sour cream
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
# How To Make It:
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 1/2 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 Tips:
01 -
- The combination of tender spiced beef and tangy green sauce creates layers of flavor that feel like something youd order at a Mexican restaurant but better
- These reheat beautifully for lunch the next day, and somehow the flavors meld even more overnight
02 -
- I learned the hard way that skipping the tortilla warming step results in cracked, messy enchiladas that fall apart during serving
- Letting the enchiladas rest for 5 minutes after baking helps them set so they hold their shape when you serve them
03 -
- If your tortillas still crack even after warming, try running them under hot water for a few seconds before heating them
- Place a baking sheet on the rack below the enchiladas to catch any bubbling over sauce and save yourself oven cleanup