Beef Enchiladas with Green Sauce (Printer-friendly)
Shredded beef, corn tortillas, and zesty green tomatillo sauce create this Mexican favorite topped with melted cheese.
# What You'll Need:
→ Beef Filling
01 - 1½ lbs beef chuck roast or brisket
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 - Juice of 1 lime
→ 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 - Diced red onion
# How To Make It:
01 - Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides for about 5 minutes. Remove and set aside.
02 - In the same pot, sauté onion until translucent, about 4 minutes. Add garlic, cumin, paprika, oregano, salt, and pepper; cook for 1 minute until fragrant.
03 - Return beef to the pot, add beef broth, cover, and simmer on low for 1 hour or until beef is tender and easily shredded. Shred beef with two forks and return to the pot with cooking juices.
04 - Preheat broiler. Place tomatillos, poblano peppers, and jalapeño on a baking sheet. Broil for 6-8 minutes, turning once, until charred and softened.
05 - Transfer broiled vegetables to a blender. Add cilantro, garlic, chicken broth, salt, and lime juice. Blend until smooth.
06 - Preheat oven to 375°F.
07 - Warm tortillas slightly to prevent cracking. Spread ½ cup of green sauce on the bottom of a 9x13-inch baking dish.
08 - Fill each tortilla with 2–3 tbsp of shredded beef and a sprinkle of cheese. Roll up and place seam-side down in the dish.
09 - Pour remaining green sauce evenly over enchiladas. Top with remaining cheese.
10 - Bake for 20–25 minutes, until cheese is melted and bubbling.
11 - Garnish with sour cream, cilantro, and diced red onion before serving.
# Expert Tips:
01 -
- The shredded beef cooks low and slow until its falling apart tender, absorbing all those warm spices
- That homemade green sauce puts restaurant versions to shame and comes together in minutes
- Leftovers reheat beautifully, and the flavors actually get better overnight
02 -
- That beef needs to cool slightly before shredding or you will burn your fingers, I learned this the hard way trying to rush it once
- The sauce might look thin but it will thicken in the oven, so do not try to reduce it further or you will lose that pourable consistency
- Corn tortillas can be stubborn, keep them warm under a clean kitchen towel while you assemble the rest
03 -
- Let the beef rest in its cooking liquid for at least 30 minutes after shredding, so it can reabsorb all those juices and stay incredibly moist
- If your sauce tastes too tart, add a pinch of sugar to balance the acidity without losing that bright tangy flavor