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 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 8 small corn tortillas; 1 cup salsa verde; 1 cup shredded cheese (cheddar or Monterey Jack); Salt and pepper to taste

Highlighted under: World Cuisine Recipes

I absolutely adore making Beef Enchiladas with Salsa Verde in my kitchen. The layers of flavor from the juicy beef combined with the zesty salsa verde create a dish that never fails to impress. It’s a fantastic meal that comes together quickly, allowing you to enjoy it during busy weeknights or as a centerpiece for family gatherings. Every bite is a taste of Mexico, and when paired with a side of rice and beans, it transforms into a feast that's both satisfying and comforting.

Created by

Anna

Last updated on 2026-01-20T12:18:27.895Z

When I first experimented with Beef Enchiladas with Salsa Verde, I was amazed at how simple ingredients could create an explosion of flavors. The trick lies in using high-quality salsa verde and allowing the beef to marinate with spices that enhance its natural richness. My family raved about these enchiladas, and they quickly became a staple in our home.

While preparing the dish, I learned that baking the enchiladas with a light layer of cheese on top not only adds a creamy texture but also helps to meld all the flavors together beautifully. It's a small step that makes a huge difference, elevating the overall experience and ensuring that even the last bite is as delicious as the first.

        Why You'll Love These Enchiladas
        Rich and hearty beef filling bursting with flavor
Tangy salsa verde that adds a refreshing kick
Easy to make ahead and perfect for gatherings

      

Mastering the Enchilada Technique

To achieve perfectly rolled enchiladas, it's crucial to warm the tortillas adequately. I recommend heating them in a dry skillet at medium-low for about 30 seconds on each side. This makes them pliable and prevents tearing during the rolling process. If you have a tortilla warmer, use that to keep them warm and maintain their flexibility as you work through the batch.

When rolling the enchiladas, ensure you do not overfill them. About 2-3 tablespoons of the beef mixture per tortilla is sufficient, allowing for a snug roll without spilling out the sides. Once rolled, place them seam-side down in your baking dish to help them keep their shape during baking.

Choosing the Right Cheese and Salsa

The type of cheese you select plays a significant role in the overall flavor and texture of your enchiladas. I prefer a blend of cheddar and Monterey Jack; cheddar brings sharpness, while Monterey Jack offers creaminess that melts beautifully. For a twist, you could also try pepper jack for some extra heat or even a sprinkle of crumbly queso fresco for a fresh finish.

Salsa verde can vary in flavor intensity, so I recommend tasting it ahead of time. If it’s particularly zesty or spicy, you may want to adjust the seasoning of your beef mixture to balance the flavors. If fresh tomatillos are available, consider blending homemade salsa verde, which allows you to control the sweetness and acidity to complement the beef perfectly.

Ingredients

For the Enchiladas

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
8 small corn tortillas
1 cup salsa verde
1 cup shredded cheese (cheddar or Monterey Jack)
Salt and pepper to taste

Notes:

Feel free to customize your enchiladas with additional toppings like cilantro, sour cream, or avocado.

Instructions

Cook the Beef

In a large skillet over medium heat, sauté the chopped onion and garlic until fragrant. Add the ground beef, chili powder, cumin, salt, and pepper, cooking until the beef is browned and cooked through.

Prepare the Tortillas

Warm the corn tortillas in a dry skillet for about 30 seconds on each side, making them pliable. This step prevents the tortillas from cracking when rolling.

Assemble the Enchiladas

Spread a small amount of salsa verde in the bottom of a baking dish. Take a tortilla, spoon some beef mixture, and roll it tightly. Place it seam-side down in the baking dish and repeat until all tortillas are filled.

Bake and Serve

Pour the remaining salsa verde over the enchiladas and sprinkle with shredded cheese. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the cheese is bubbly and golden.

Let the enchiladas cool for a few minutes before serving to allow the flavors to meld.

Pro Tips

For an extra depth of flavor, substitute half of the beef with shredded chicken or use a blend of cheeses on top.

Make-Ahead and Storage Tips

This recipe is fantastic for make-ahead meals. You can prepare the beef filling, assemble the enchiladas, and cover them tightly with plastic wrap or foil. They can be refrigerated for up to 24 hours before baking, making them a great option for meal prep or last-minute dinners. Just add a few extra minutes to the baking time if they are coming straight from the fridge.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. For freezing, you can wrap assembled but unbaked enchiladas tightly in foil and freeze for up to three months. Thaw in the fridge overnight before baking.

Serving Suggestions

Beef enchiladas pair wonderfully with traditional sides like Mexican rice and refried beans, which help to soak up any extra salsa verde and enhance the overall meal experience. A sprinkle of fresh cilantro and a dollop of sour cream on top add refreshing flavors that cut through the heaviness of the cheese and beef.

For a lighter option, consider serving the enchiladas with a simple green salad topped with avocados or a zesty lime dressing. This balance of flavors not only elevates your dish but also adds a vibrant color contrast to your plate, making it visually appealing for gatherings.

Questions About Recipes

→ Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but corn tortillas are traditional and add a great texture.

→ Can I make these enchiladas vegetarian?

Absolutely! Substitute the beef with black beans or a blend of sautéed vegetables for a vegetarian option.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can these enchiladas be frozen?

Yes, you can freeze assembled enchiladas before baking. Just cover tightly and bake from frozen, adding a few extra minutes to the cooking time.