Beef Enchiladas with Salsa Verde

Name: Beef Enchiladas with Salsa Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 8 corn tortillas; 1 cup shredded cheese (cheddar or Mexican blend); 1/2 cup sour cream (optional); 1 lb tomatillos, husked and rinsed; 1 jalapeño, seeded (optional); 1/4 cup fresh cilantro leaves; 1 tbsp lime juice; Salt to taste

Highlighted under: Global Flavor Recipes

I love making Beef Enchiladas with Salsa Verde for a comforting meal that tastes like a fiesta on a plate. When I first experimented with this recipe, I was delighted to find how well the rich beef pairs with the zesty salsa verde. The bright flavors, combined with the cheesy goodness of enchiladas, create a balance that everyone enjoys. Whether for family gatherings or a quiet dinner, this dish always brings a smile to the table. It’s a great way to spice up a weeknight dinner while impressing your loved ones.

Created by

Anna

Last updated on 2026-01-20T14:14:28.273Z

When I first tackled the Beef Enchiladas with Salsa Verde, I was apprehensive about the perfect flavor balance. After several trials, I discovered that browning the beef with garlic and onions gives it an incredible depth of flavor before wrapping it in soft tortillas. Using a homemade salsa verde adds freshness that can’t be matched by store-bought versions.

Another exciting moment was learning how to perfectly roll the enchiladas without tearing them. I found that warming the tortillas slightly before filling them makes all the difference. Now, I share this recipe with friends, and it’s always a hit!

        Why You'll Love This Recipe
        Tender beef wrapped in soft tortillas smothered in zesty salsa verde
A hearty dish that's perfect for feeding family or friends
Easy to customize with your favorite toppings like cheese and avocado

      

Understanding the Ingredients

The success of Beef Enchiladas with Salsa Verde hinges on high-quality ingredients, particularly the beef. I recommend using ground beef with a fat content of around 80/20 for a balance of flavor and moisture. If you're looking to cut back on fat, ground turkey or chicken can be excellent substitutes, though they may require slightly different seasoning adjustments due to their milder flavor profiles. Make sure to brown the meat thoroughly to develop rich, complex flavors, as this step is crucial for depth in your dish.

Tomatillos are the star of the salsa verde, lending a tartness that complements the beef beautifully. When selecting tomatillos, look for firm, bright green ones with a fresh husk. If tomatillos are hard to find, you can substitute with a mix of green tomatoes and a touch of lime juice, though the flavor will vary slightly. When cooking, ensure they become soft and slightly translucent for best blending results – this signals that they're ready to be pureed into a smooth sauce.

Perfecting Your Technique

When warming tortillas, consider wrapping them in a damp paper towel and microwaving for 30 seconds. This method keeps them pliable without drying them out. If you're feeling adventurous and have a gas stove, heat the tortillas directly over the flame for a few seconds on each side for a smoky flavor – just be careful not to burn them! Properly wrapped fillings will prevent the enchiladas from bursting while baking, ensuring a neat and enjoyable presentation.

As for baking time, every oven is different, so keep an eye on the cheese as it melts and begins to bubble. Look for a golden-brown top with some bubbly spots, which usually indicates that the enchiladas are ready. If the cheese hasn't melted after 20 minutes, you can cover the dish with foil to retain moisture and pop it back in for an additional 5-10 minutes. This prevents the enchiladas from drying out while ensuring a gooey, cheesy finish.

Ingredients

For the Beef Enchiladas

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
8 corn tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup sour cream (optional)

For the Salsa Verde

1 lb tomatillos, husked and rinsed
1 jalapeño, seeded (optional)
1/4 cup fresh cilantro leaves
1 tbsp lime juice
Salt to taste

Instructions

Make the Salsa Verde

In a saucepan, boil the tomatillos and jalapeño until soft, about 10 minutes. Drain and blend them with cilantro, lime juice, and salt until smooth. Set aside.

Prepare the Beef Filling

In a skillet, cook the ground beef with diced onion and garlic over medium heat until browned. Stir in cumin, chili powder, and season with salt.

Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Warm the tortillas to make them pliable. Fill each with the beef mixture, sprinkle with cheese, and roll tightly.

Place seam-side down in a baking dish.

Add Salsa Verde

Pour the salsa verde over the enchiladas, covering them evenly. Sprinkle remaining cheese on top.

Bake

Bake for 20 minutes, or until cheese is melted and bubbly. Serve hot with sour cream if desired.

Pro Tips

For added flavor, you can top your enchiladas with diced avocados or pickled onions just before serving.

Serving Suggestions

Beef Enchiladas with Salsa Verde are delicious on their own, but you can elevate your meal by serving them with a variety of toppings. Consider garnishing with diced avocados, sliced radishes, or fresh cilantro. A sprinkle of queso fresco adds a nice salty contrast to the creamy texture of sour cream. Homemade pickled red onions can also bring a tangy crunch to each bite, enhancing the overall flavor experience.

Pair these enchiladas with a side of Mexican rice or refried beans for a complete meal. You could also serve them with a fresh green salad dressed with a lime vinaigrette to balance the richness of the dish. For a refreshing beverage, a cold glass of horchata or a zesty margarita will complement the flavors beautifully.

Storing and Reheating

Leftover enchiladas can be stored in the refrigerator in an airtight container for up to three days. For best results when reheating, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Covering with foil prevents drying. You can also microwave individual servings, but the oven method retains the enchiladas' crispy edges.

If you want to prepare these enchiladas ahead of time, you can assemble them up to a day in advance and refrigerate before baking. Just cover with plastic wrap or foil to prevent drying. When you're ready to bake, add a few extra minutes to the cooking time since they will be coming out of the fridge. This make-ahead approach is perfect for busy weeknights or unexpected guests.

Questions About Recipes

→ Can I use chicken instead of beef?

Yes, shredded chicken works wonderfully in this recipe.

→ What can I substitute for tomatillos?

You can use green tomatoes or a mix of green bell peppers and lime juice as a substitute.

→ Can I make these ahead of time?

Absolutely! You can assemble the enchiladas ahead and store them in the refrigerator before baking.

→ What toppings pair well with these enchiladas?

Sour cream, guacamole, and fresh cilantro are great toppings.