Irresistible Ground Beef Enchiladas with Zesty Green Sauce Recipe

Growing up nestled in the Blue Ridge Mountains, food was always more than just fuel—it was a way we spoke love, healed wounds, and gathered close. That same feeling bubbles up whenever I make ground beef enchiladas with green sauce. This recipe, with its vibrant tang and warm comfort, reminds me of those long afternoons on Mama Lu’s porch, where stories and skillet meals were passed down like family heirlooms. Today, I want to share that same sense of home with you through a dish that’s hearty, flavorful, and rooted in tradition, yet simple enough to become your own family ritual.

Why You’ll Love This ground beef enchiladas with green sauce

If you’ve ever sat at my grandmother’s kitchen table, you’d know how food can wrap you in a hug. These ground beef enchiladas with green sauce carry that kind of warmth and soul. The green sauce—a lively, tangy blend of tomatillos, jalapeños, and fresh herbs—cuts through the richness of the seasoned beef, creating a balance that’s as comforting as a mountain breeze on a summer evening.

What makes this recipe special isn’t just the blend of flavors but the memories it evokes. I remember Mama Lu’s skillet cornbread and Sunday roasts, but enchiladas like this bring a little zest and spice to my kitchen that feels like a new chapter in our family story. They’re perfect for a weeknight dinner or a gathering where everyone lingers around the table, sharing stories and seconds.

Ingredients You’ll Need for This ground beef enchiladas with green sauce

• 1 pound ground beef (grass-fed if possible for richer flavor)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 12 corn tortillas (soft, not fried)
• 2 cups shredded Monterey Jack or mild cheddar cheese
• For the green sauce:
• 1 pound tomatillos, husked and rinsed
• 2 jalapeño peppers, stemmed (remove seeds for less heat)
• 1/2 cup fresh cilantro leaves
• 1 small white onion, quartered
• 2 cloves garlic
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• Salt to taste
• Cooking oil (vegetable or avocado oil)
• Sour cream or Mexican crema, for serving (optional)

Substitution tips: You can swap ground beef for ground turkey or shredded chicken if you prefer a lighter protein. For green sauce, if fresh tomatillos are hard to find, canned tomatillos can work in a pinch, but fresh will always give you that bright, tangy punch that makes the sauce sing.

Nutrition Facts

• Calories: Approximately 450 per serving (2 enchiladas)
• Protein: 28g
• Fat: 22g
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 5g (mostly from tomatillos and onion)
• Sodium: 600mg (varies with added salt and cheese)

Print

Steps to Create Your ground beef enchiladas with green sauce

1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with a bit of oil to keep things from sticking.
2. Start by making the green sauce. Place tomatillos and jalapeños on a baking sheet and roast under the broiler for about 5-7 minutes, turning halfway, until they’re slightly charred and softened. This step brings out a smoky depth that fresh tomatillos alone can’t provide.
3. Transfer roasted tomatillos and jalapeños to a blender. Add the quartered onion, garlic cloves, cilantro, lime juice, ground cumin, and a pinch of salt. Blend until smooth. Taste and adjust salt or lime juice as needed. Set aside.
4. Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add the garlic and cook for another minute until fragrant.
5. Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Let the spices meld into the meat for a few minutes before removing from heat.
6. In a shallow dish, warm the corn tortillas for about 20 seconds each in the microwave or on a hot skillet—this makes them pliable and easier to roll without tearing.
7. Now for the fun part: Assemble your enchiladas. Spread a spoonful of green sauce on the bottom of the baking dish to prevent sticking. Take one tortilla, spoon about 2-3 tablespoons of the beef mixture down the center, sprinkle with a little cheese, and roll it up tightly. Place seam side down in the dish. Repeat with remaining tortillas.
8. Pour the remaining green sauce evenly over the rolled enchiladas, making sure each one is well-coated. Sprinkle the rest of the cheese on top to create a golden, bubbly crust.
9. Bake uncovered for 20-25 minutes until the cheese is melted and slightly browned around the edges.
10. Let the enchiladas rest for about 5 minutes before serving. This little pause helps the flavors settle and makes them easier to slice.

“Mama Lu always said, ‘Good food doesn’t rush—let it take its time, and it’ll reward you.’ I find that waiting those extra minutes after baking makes the enchiladas taste even better, like the stories that linger on the porch after the meal.”

Tips for Making the Best ground beef enchiladas with green sauce

Throughout my years in the kitchen, guided by Mama Lu’s quiet wisdom, I’ve learned a few things that make all the difference: Learn more: The Ultimate Ground Beef Burrito Bowl Recipe You Need to Try

• Don’t skip roasting the tomatillos: The slight char adds complexity that fresh green sauce alone can’t match.
• Warm your tortillas gently: Cold tortillas crack and tear, which means less filling and more mess. A quick warm-up makes rolling a breeze.
• Season your beef generously: It’s tempting to go light on spices, but a well-seasoned filling is the backbone of these enchiladas.
• Use fresh lime juice in the sauce: It brightens and balances the rich flavors, much like how a splash of fresh air can clear a mountain morning.
• Don’t overcrowd the baking dish: Give your enchiladas some space so the sauce can bubble up and the cheese can crisp just right.
• Let them rest before serving: Just like a good story, these enchiladas need a moment to settle before they’re fully ready to be enjoyed.

Serving Suggestions and Pairings

There’s something about a dish steeped in tradition that begs for simple, complementary sides. When I serve these enchiladas, I often reach for:

• A crisp green salad tossed with a light vinaigrette—something fresh to cut through the richness.
• Homemade skillet cornbread, a nod to those Blue Ridge afternoons with Mama Lu’s warm hands guiding mine.
• Refried beans or black beans simmered with a hint of garlic and onion for that earthy touch.
• Pickled red onions or a quick slaw, adding a tangy crunch that contrasts beautifully with the creamy cheese and beef.
• A dollop of sour cream or crema, cooling the heat from the green sauce and adding richness.

And if you’re feeling like making it a true celebration, a cold glass of horchata or a light Mexican beer can round out the meal beautifully.

Storage and Reheating Tips

I know the feeling—sometimes you make a big batch of something special, hoping the leftovers will be just as good. With ground beef enchiladas with green sauce, you’re in luck.

• To store: Let the enchiladas cool completely before covering tightly with foil or plastic wrap. They’ll keep in the fridge for up to 3 days.
• To freeze: Place the assembled but unbaked enchiladas in a freezer-safe dish, cover well, and freeze for up to 2 months. When ready, bake straight from frozen, adding about 10-15 minutes to the baking time and covering with foil to prevent over-browning.
• To reheat: Warm individual portions in a microwave covered with a damp paper towel to keep them moist, or reheat in a 350°F oven for about 15 minutes until heated through.

Reheating can sometimes be a delicate balance of preserving that fresh-baked charm Mama Lu’s meals always had. I find the oven method works best to bring back the crisp edges and melted cheese magic.

Frequently Asked Questions

What are the main ingredients for ground beef enchiladas with green sauce?

The main ingredients for ground beef enchiladas with green sauce include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make ground beef enchiladas with green sauce?

The total time to make ground beef enchiladas with green sauce includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make ground beef enchiladas with green sauce ahead of time?

Yes, ground beef enchiladas with green sauce can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with ground beef enchiladas with green sauce?

ground beef enchiladas with green sauce pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is ground beef enchiladas with green sauce suitable for special diets?

Depending on the ingredients used, ground beef enchiladas with green sauce may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Sharing this recipe for ground beef enchiladas with green sauce feels like passing along a piece of my mountain home to your kitchen. It’s more than just a meal—it’s a conversation, a memory, a way to gather around the table and slow down in a world that often rushes. Every bite carries the spirit of Mama Lu’s kitchen, where food was a language spoken with heart and hands.

So, whether you’re rolling these enchiladas on a quiet weeknight or serving them to friends and family, know that you’re making more than dinner. You’re creating a moment, a ritual, a taste of home—and that’s the kind of recipe worth remembering.