Beef Enchiladas Green Sauce (Printable)

Tender beef wrapped in corn tortillas, baked with zesty green sauce and melted cheese in a comforting Mexican style.

# What You’ll Need:

→ Beef Filling

01 - 1 lb beef chuck or flank steak
02 - 1 cup beef broth
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 salt
08 - 1/4 tsp ground black pepper

→ Enchiladas

09 - 12 corn tortillas
10 - 2 cups green enchilada sauce
11 - 2 cups shredded Monterey Jack or cheddar cheese
12 - 2 tbsp vegetable oil

→ Garnishes

13 - 1/4 cup fresh cilantro, chopped
14 - 1/2 cup sour cream
15 - 1/2 cup diced avocado
16 - 1/4 cup sliced green onions

# How-To Steps:

01 - Preheat oven to 375°F.
02 - In a large saucepan, combine beef, broth, onion, garlic, cumin, chili powder, salt, and pepper. Bring to a simmer, cover, and cook over low heat for 1.5 to 2 hours until beef is tender and shreds easily. Alternatively, use a pressure cooker for 30 minutes.
03 - Remove beef from cooking liquid and shred with two forks. Return shredded beef to the pan and simmer until most liquid is absorbed.
04 - Heat 2 tbsp oil in a skillet over medium heat. Briefly warm each tortilla for 10-15 seconds per side, stacking them in foil to keep warm.
05 - Spread 1/2 cup green sauce over the bottom of a 9x13-inch baking dish.
06 - Place a generous spoonful of shredded beef and a sprinkle of cheese in each tortilla. Roll up tightly and arrange seam-side down in the dish.
07 - Pour remaining green enchilada sauce over the rolled tortillas. Sprinkle remaining cheese evenly on top.
08 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbling.
09 - Garnish with cilantro, sour cream, avocado, and green onions as desired. Serve hot.

# Expert Tips:

01 -
  • The shredded beef develops this incredible depth of flavor after simmering in spices and broth
  • Corn tortillas softened in oil never crack or break when you roll them
  • Everything gets this gorgeous bubbly golden topping that makes the whole kitchen smell amazing
02 -
  • Cold tortilla will crack every single time, so warm them in oil before attempting to roll
  • Let the beef absorb most of the cooking liquid or you will end up with soggy enchiladas
  • The foil cover during baking keeps the tortillas from getting tough or dried out
03 -
  • Use tongs to remove tortillas from the hot oil—your fingers will thank you later
  • Let the dish rest for 5 minutes after baking so they are easier to serve
  • Warm the green sauce slightly before pouring for even coverage

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