There is only one word to describe these Beef Enchiladas and it’s “WOW!” These amazing Beef Enchiladas Verde are made with ground beef, tomatillos, jalapeno peppers, and cheese and baked in creamy tomatillo sauce.
If you love enchiladas as much as we do, you should try our Beef Enchiladas, Chicken Enchiladas, and Enchiladas Verdes.
Amazing Beef Enchiladas
Let me just say that again…these enchiladas are amazing!!
I know that I say it about a lot of my recipes, but out of all the different enchiladas I’ve made, these are my favorite! I’m sure that the next ones I come up with, I’ll love even more though. That’s the creative process for ya, next best recipe is just around the corner.
I’m not lying though, these enchiladas are worth staying home for dinner and a movie…over Harry Potter world apparently. This is not an off-the-wall comparison, I promise. One of my close friends was coming over for our usual dinner and a movie girls night and she ended up blowing me off at the last minute because she got invited to Harry Potter world.
I joked with her that I was making these enchiladas and she will be sorry because they are better that the Harry Potter world. The following week, I made them for her again and she did agree with me, while licking her plate clean!
I do want to mention that you don’t have to use an immersion blender, like I mention in the recipe. I love mine and it is one of my favorite kitchen gadgets, so I use it all the time. But, if you don’t have one, don’t fret! Just quickly pulse veggies in the blender and add heavy cream and sour cream there. Return sauce mixture to the pot and heat through for a few minutes. Easy as that!
Storing and Reheating
You can easily store leftover enchiladas in the same casserole dish you baked it or transfer into an air-tight food storage container. Make sure to cover the casserole dish either with plastic wrap or with a lid that fits the dish to make it air-tight. Store in the refrigerator for 3-5 days.
To reheat enchiladas, you can either reheat it individually in a microwave or you can reheat it in the same casserole dish in the oven. To reheat it in the oven, take plastic wrap or a lid off the dish and cover the top of the casserole dish with foil. Place a cold casserole dish with enchiladas into the oven so that the cold dish gradually heat up as the oven heats up.
Reheat enchiladas at 350° just until hot in the middle, for about 15-20 minutes.
Make It Ahead Instructions:
Enchiladas are actually a pretty good dish to make ahead of time. You can follow the recipe all the way to the baking step but instead of baking, cover the dish with plastic wrap (or a fitted lid) and refrigerate until ready to bake. When ready to bake, take the dish out of the fridge and discard plastic wrap.
Let the dish sit on the counter for about 30 minutes and while the oven is pre-heating. Bake at 350° for 20-25 minutes.
Beef Enchiladas Verde
Ingredients
Meat Filling:
- 1 Tbsp vegetable oil
- 1 lb ground beef 85/15 or 90/10
- 1/2 medium yellow onion diced
- 2 large tomatillos diced
- 1 large jalapeno seeded and diced
- 2-4 garlic cloves minced
- 1/4-1/2 tsp red pepper flakes to taste
- 1/2-1 tsp chipotle chili powder to taste
- 1 tsp cumin
- Salt to taste
Creamy Tomatillo Sauce:
- 1 Tbsp vegetable oil
- 3 large tomatillos diced
- 1 jalapeno seeded and diced
- 1/2 medium yellow onion diced
- 2 garlic cloves chopped
- 2/3 cup heavy whipping cream
- 2 Tbsp sour cream
- 1 Tbsp minced cilantro
- 1/2 tsp cumin
- 1/4 tsp chipotle chili powder
- Salt
For Enchiladas:
- 8 flour tortillas
- 1 1/2 – 2 cups Mexican shredded cheese mix
- 1/2 cup shredded Monterrey Jack cheese
Instructions
Meat Filling:
- Heat up oil in a medium sauté pan over medium heat.
- Add diced onion and saute until transparent.
- Add ground beef, breaking it up as much as you can. Cover and cook until almost done, stirring and breaking up clumps often.
- Add diced tomatillos, diced jalapeno and minced garlic. Stir well.
- Add spices, stir well and cook until vegetables are soft and meat is fully done. (Strain off the juice.)
Creamy Tomatillo Sauce:
- Heat up oil in a small sauce pot.
- Add diced tomatillos, onion, jalapeno, and garlic. Cook covered, over medium heat, until vegetables are softened. Add cilantro and spies, stir well.
- Using your immersion blender, puree all the vegetables. (Be careful of the hot splatter.)
- Stir in heavy cream and sour cream. Blend more if needed.
- Preheat oven to 350° and lightly grease a 9×13 baking dish. Spread a little bit of sauce on the bottom of the baking dish.
Assemble Enchiladas:
- Scoop some beef mixture in a tortilla and add some Mexican mix cheese on top. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and beef.
- Pour remaining sauce all over enchiladas and sprinkle Monterrey Jack cheese on top.
- Bake for about 20 minutes.
Video
Notes
Nutrition
Jasmin says
I just made this recipe tonight and it was pretty amazing! I used some hatch peppers in both the meat and the sauce since it’s hatch season, along with the jalapeños. As well, I used impossible meat for the inside and just added some tomato purée and sauce to give it some moisture. I also seasoned the meat with some cumin, chili powder, and onion powder. My only dislike was that I didn’t have enough sauce! So next time I might add some chicken broth and another tomatillo. But otherwise this was so awesome! This recipe is easy to adapt to make it your own, and my family and I loved it!
LyubaB says
Thank you, Jasmin! Glad you liked it and thanks for letting me know! 🙂
Jayne says
Delish..family loved it . Doubled the recipe Definitely will be making again and again…thank you for your recipe 🙂
LyubaB says
You are so welcome, Jayne! I am glad you liked them!
Heidi says
AMAZING
LyubaB says
Thank you, Heidi!
Tina Freeman says
Yes, substitute green tomatoes for the green chilis. We just made the green sauce today using unripe tomatoes, cilantro, 1 red onion, salt and it’s delicious. Tomorrow I’ll mix it with ground meat and do the rest of the steps.
LyubaB says
I am so glad you liked it!
Roy Torres says
So you dont drain or remove the grease from the burger ??? Or does that step go with out saying .. I mean most recipes have that in there .. or did I miss something 🤔🤔🤔
LyubaB says
Hi Roy, I use lean ground beef and there isn’t a lot of grease leftover, what grease is left I keep to add flavor. You can certainly drain the grease after cooking if you’d like.
CATHERINE DILLON says
Have you ever tried using Mexican Crema instead of sour cream? I like Crema Oxaquena. I think I will try adding a roasted Poblano pepper to the sauce also. I love them. I may roast the tomatillos too.
LyubaB says
Hi Catherine,
I haven’t tried it but I think it would be good, I think all your suggestions are very good. Let me know how you liked it! 🙂
Anne Wolfington says
Can you freeze these?
Maryetta says
These look amazing. I’m pinning and can’t wait to try. They are burritos though. Enchiladas are made with corn tortillas.
Lidia says
Hi , they look delicious. I live in England and can’t find the tomatillos, can I substitute them with something else?
I am allergic to chilli so on mine I will not use the jalapeño but I will use them for my husband. Hope that not using them for me will not have to much impact on the taste of mine .
But the important thing is what can I add instead of the tomatillos.
Thank you.
Allie says
Lyuba,
I’m one of those terrible ppl who tries a recipe and doesn’t leave a comment even though the recipe was delicious, but I have to tell you…. oh my goodness!!!! This recipe is unbelievable! My hubby who is a creature of habit and my three picky kids loved your recipe! We love Mexican food too so I was eager to try it! I haven’t made enchiladas in a while because the canned sauce and restaurant type was not happening. We are so sticking to this recipe!!!! Thank you so much!
LyubaB says
Wow! Thank you Allie! I love that you loved it so much!!! 🙂
Melissa says
Hello, We make homemade salsa verde all the time so I appreciated the recipe was pretty true to authentic salsa. We added a little more spice/salt to bring out the flavor after scorching the veggies. I don’t like soggy tortillas so I wouldn’t put the salsa on the bottom of the pan, just over the top as we bake it. It softens enough. I didn’t feel like rolling tortillas and we’re a corn tortilla family so I just layered the tortillas on the bottom, spooned the filling over it and put another layer on top. It was easy to cut into after I let it sit 15 minutes after coming out of the oven.
Robin says
Hubby and I just made this. One word, YUM!
LyubaB says
Thanks, Robin! I am happy to hear that!
Rachel says
Just made these tonight. They were so good. Thank you so much for the inspiration! Now to find some keto friendly tortillas! Yummmmmy!
My whole family loved them…. they were a huge hit!
LyubaB says
Rachel, I am so glad you liked it!!!