Beef Enchiladas Green Sauce (Print View)
Shredded beef in warm tortillas, topped with zesty green sauce and melted cheese for a savory Mexican-inspired dish.
# What You'll Need:
→ Beef Filling
01 - 1 lb beef chuck or flank steak
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/2 cup beef broth
→ Enchiladas & Assembly
11 - 8 medium flour or corn tortillas
12 - 2 cups green enchilada sauce
13 - 1 1/2 cups shredded Monterey Jack or mozzarella cheese
14 - 1/4 cup fresh cilantro, chopped (for garnish)
15 - 1/2 cup sour cream (optional, for serving)
16 - 1 small jalapeño, thinly sliced (optional, for garnish)
# Step-by-Step Directions:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
03 - Add beef along with cumin, chili powder, smoked paprika, salt, and black pepper. Sear the beef on all sides for approximately 5 minutes.
04 - Pour in beef broth, cover skillet, and reduce heat to low. Simmer until beef is tender and can be shredded easily, about 25 minutes. Add more broth if necessary.
05 - Remove beef from skillet and shred with two forks. Return shredded beef to skillet and combine with cooked onion and spices.
06 - Warm tortillas until pliable to prevent tearing when rolling.
07 - Spread 1/2 cup of green enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
08 - Divide shredded beef among the tortillas, roll them up, and place seam-side down in the baking dish.
09 - Pour remaining green enchilada sauce over the rolled tortillas, then sprinkle shredded cheese evenly on top.
10 - Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
11 - Garnish with chopped cilantro and sliced jalapeño. Serve with sour cream if desired.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender and absorbs all those warm spices without any fuss.
- Green sauce is tangy and bright, cutting through the richness of cheese in a way that feels almost refreshing.
- Everything comes together in one baking dish, meaning cleanup is merciful.
02 -
- Don't skip the simmering step for the beef—this is what makes the difference between tough, stringy meat and something that practically melts on your tongue.
- Warm tortillas make everything easier; cold ones crack and fight you, but warm ones fold like they're happy to cooperate.
- The green sauce needs to cover everything, including the bottom of the dish, or your enchiladas will stick and dry out.
03 -
- Let the baked enchiladas rest for five minutes before serving—they'll hold together better and look more intentional on the plate.
- Make the beef filling the night before and store it covered in the fridge; the flavors settle and deepen, and assembly becomes even faster.