Beef Enchiladas Green Sauce (Printable)
Tender beef wrapped in tortillas, topped with tangy tomatillo green sauce and melted cheese for a flavorful meal.
# What You’ll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ Green Sauce
09 - 1 lb tomatillos, husked and rinsed
10 - 2 jalapeño peppers, seeded and chopped
11 - 1/2 cup fresh cilantro leaves
12 - 2 cloves garlic
13 - 1 small white onion, quartered
14 - 1 tbsp lime juice
15 - 1/2 tsp salt
16 - 1/2 cup chicken broth
→ Assembly
17 - 8 medium corn or flour tortillas (6-inch)
18 - 1 1/2 cups shredded Monterey Jack cheese
19 - 1/2 cup sour cream
20 - 2 tbsp chopped fresh cilantro
# How-To Steps:
01 - Set oven to 375°F for baking.
02 - Combine tomatillos, jalapeños, garlic, and white onion in a saucepan. Cover with water, bring to boil, then simmer 8 minutes until vegetables soften. Drain and transfer to blender. Add cilantro, lime juice, salt, and chicken broth. Blend until smooth. Adjust seasoning as needed.
03 - In a large skillet over medium heat, cook ground beef, onion, and garlic until beef browns and onion softens, approximately 7 minutes. Drain excess fat. Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook 2 additional minutes. Remove from heat.
04 - Wrap tortillas in a damp paper towel and microwave for 30 seconds to increase pliability.
05 - Spread 1/2 cup green sauce across the bottom of a 9x13-inch baking dish. Place approximately 1/4 cup beef filling in each tortilla, roll tightly, and arrange seam-side down in the dish.
06 - Pour remaining green sauce evenly over the rolled enchiladas. Sprinkle shredded cheese across the top.
07 - Bake uncovered for 20 minutes until cheese bubbles and begins to brown.
08 - Let enchiladas rest for 5 minutes before serving. Top with sour cream and fresh cilantro.
# Expert Tips:
01 -
- The green sauce comes together in minutes but tastes like it simmered all day
- Leftovers reheat beautifully for lunch the next day
- You can customize the spice level by keeping or removing jalapeño seeds
02 -
- Tomatillos should feel firm and bright green, not pale or yellowing
- Let the sauce cool slightly before blending so you dont burn yourself
- Tortillas crack when cold—this is why the warming step matters
03 -
- Warm your serving plates so cheese stays melted longer
- Set out extra sauce at the table—everyone wants more