Irresistible Ground Beef Enchiladas with Zesty Green Sauce Recipe
Learn how to make delicious ground beef enchiladas with green sauce. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 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.
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with a bit of oil to keep things from sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake uncovered for 20-25 minutes until the cheese is melted and slightly browned around the edges.
- 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.”
