Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Brown the Beef
Heat 1 tablespoon of oil in a medium skillet over medium heat. Add half the diced onion and sauté until soft and translucent, about 3 minutes. Add the ground beef, breaking it up as you go. Cover and cook until nearly done, stirring often to break up any clumps.
- 2
Build the Filling
Dice 2 of the tomatillos and 1 jalapeño (seeds removed), and mince 2–3 garlic cloves. Add them to the skillet with the beef. Stir in 1 teaspoon cumin, 3/4 teaspoon chipotle chili powder, and 1/4 teaspoon red pepper flakes. Season with salt and cook until the veggies are soft and the beef is fully cooked, about 5 minutes. Drain off any excess liquid.
- 3
Make the Creamy Tomatillo Sauce
In a small saucepan, heat the remaining tablespoon of oil over medium heat. Add the remaining diced onion, diced 3 tomatillos, 1 jalapeño (seeds removed), and 2 minced garlic cloves. Cover and cook until everything is soft, about 8 minutes. Stir in 1/2 teaspoon cumin, 1/4 teaspoon chipotle chili powder, and chopped cilantro. Use an immersion blender to purée the vegetables right in the pot (watch the splatter — it's hot!). Stir in the heavy cream and sour cream, blending again until smooth. Season with salt.
- 4
Assemble the Enchiladas
Preheat the oven to 350°F and lightly grease a 9×13 baking dish. Spread a thin layer of the verde sauce on the bottom. Scoop some beef filling into a tortilla, top with a handful of Mexican cheese blend, then roll it up tightly and place it seam-side down in the dish. Repeat with the remaining tortillas.
- 5
Sauce, Top, and Bake
Pour the rest of the verde sauce evenly over all the enchiladas. Sprinkle the Monterey Jack cheese over the top. Bake uncovered for 20 minutes, until the cheese is melted and bubbly and the sauce is heated through. Serve immediately.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Creamy Beef Enchiladas Verdes
Created by: TacoEveryDay
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground beef
- 1 yellow onion
- 5 tomatillos
- 2 jalapeño
- 4 garlic cloves
- 1/4 tsp red pepper flakes
- 1 tsp chipotle chili powder
- 1 1/2 tsp cumin
- salt
- 2/3 cup heavy whipping cream
- 2 tbsp sour cream
- 1 tbsp cilantro
- 8 flour tortillas
- 2 cup Mexican shredded cheese blend
- 1/2 cup Monterey Jack cheese
Instructions
- Brown the BeefHeat 1 tablespoon of oil in a medium skillet over medium heat. Add half the diced onion and sauté until soft and translucent, about 3 minutes. Add the ground beef, breaking it up as you go. Cover and cook until nearly done, stirring often to break up any clumps.
- Build the FillingDice 2 of the tomatillos and 1 jalapeño (seeds removed), and mince 2–3 garlic cloves. Add them to the skillet with the beef. Stir in 1 teaspoon cumin, 3/4 teaspoon chipotle chili powder, and 1/4 teaspoon red pepper flakes. Season with salt and cook until the veggies are soft and the beef is fully cooked, about 5 minutes. Drain off any excess liquid.
- Make the Creamy Tomatillo SauceIn a small saucepan, heat the remaining tablespoon of oil over medium heat. Add the remaining diced onion, diced 3 tomatillos, 1 jalapeño (seeds removed), and 2 minced garlic cloves. Cover and cook until everything is soft, about 8 minutes. Stir in 1/2 teaspoon cumin, 1/4 teaspoon chipotle chili powder, and chopped cilantro. Use an immersion blender to purée the vegetables right in the pot (watch the splatter — it's hot!). Stir in the heavy cream and sour cream, blending again until smooth. Season with salt.
- Assemble the EnchiladasPreheat the oven to 350°F and lightly grease a 9×13 baking dish. Spread a thin layer of the verde sauce on the bottom. Scoop some beef filling into a tortilla, top with a handful of Mexican cheese blend, then roll it up tightly and place it seam-side down in the dish. Repeat with the remaining tortillas.
- Sauce, Top, and BakePour the rest of the verde sauce evenly over all the enchiladas. Sprinkle the Monterey Jack cheese over the top. Bake uncovered for 20 minutes, until the cheese is melted and bubbly and the sauce is heated through. Serve immediately.