Beef Enchiladas with Green Sauce (Print)
Tender shredded beef in corn tortillas with vibrant green tomatillo sauce and melted cheese.
# What You Need:
→ Beef Filling
01 - 1½ lbs beef chuck roast or brisket, cubed
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - ½ tsp smoked paprika
07 - ½ tsp dried oregano
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - 1 cup beef broth
→ Green Sauce
11 - 1 lb tomatillos, husked and rinsed
12 - 2 medium poblano peppers, seeded and chopped
13 - 1 jalapeño, seeded and chopped
14 - ½ cup fresh cilantro leaves
15 - 2 cloves garlic
16 - ½ cup chicken broth
17 - ½ tsp salt
18 - 1 tbsp fresh lime juice
→ Assembly
19 - 12 small corn tortillas
20 - 2 cups shredded Monterey Jack or Mexican blend cheese
21 - ½ cup sour cream
22 - ¼ cup chopped fresh cilantro
23 - ¼ cup diced red onion
# How to Make:
01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, cook diced onion until translucent, about 4 minutes. Add minced garlic, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
03 - Return browned beef to the pot. Pour in beef broth, cover, and reduce heat to low. Simmer for 1 hour or until beef is fork-tender. Shred beef using two forks and return to the pot with cooking juices.
04 - Preheat broiler. Arrange tomatillos, poblano peppers, and jalapeño on a baking sheet. Broil for 6-8 minutes, turning once, until skins are charred and vegetables are softened.
05 - Transfer charred vegetables to a blender. Add fresh cilantro, garlic, chicken broth, salt, and lime juice. Purée until completely smooth.
06 - Preheat oven to 375°F. Spread ½ cup of green sauce across the bottom of a 9x13-inch baking dish.
07 - Heat corn tortillas in a dry skillet or microwave briefly to prevent cracking during rolling.
08 - Fill each warm tortilla with 2-3 tablespoons of shredded beef and a sprinkle of cheese. Roll tightly and place seam-side down in the prepared baking dish.
09 - Pour remaining green sauce evenly over assembled enchiladas. Sprinkle remaining cheese across the top.
10 - Bake for 20-25 minutes until cheese is completely melted and sauce is bubbling around the edges.
11 - Top hot enchiladas with dollops of sour cream, fresh cilantro, and diced red onion just before serving.
# Expert Advice:
01 -
- The homemade green sauce comes together in minutes but tastes like you spent all day on it
- Leftovers actually taste better the next day as the flavors meld together
02 -
- Do not skip broiling the vegetables first as this creates the deep, smoky flavor foundation
- Let the sauce cool slightly before blending to avoid hot liquid expanding too aggressively
03 -
- Use corn tortillas within a day or two of purchase for best flexibility
- If your sauce seems too thick, add a splash more broth or water