Melt-in-Your-Mouth Mexican Beef Enchiladas with Green Sauce
Delicious Mexican Beef Enchiladas with Green Sauce, combining tender tortillas and savory beef, offering comforting warmth and irresistible flavors.
Equipment
- - Oven
- - Skillet
- - Blender
- - Baking dish
Ingredients
For the Green Sauce
- 3 peppers Poblano Peppers Adds smokiness and flavor; roast until charred.
- 3 cloves Garlic Imparts aroma and depth.
- 8 oz Cream Cheese Ensure it’s softened for a smooth blend.
- 1 cup Sour Cream Greek yogurt can be a lighter substitute.
- 1 cup Chicken Stock Opt for low-sodium for better control.
- 1/4 cup Cilantro Brightens the sauce; swap with parsley if preferred.
- to taste Salt Essential for seasoning.
- to taste Black Pepper Essential for seasoning.
For the Filling
- 2 tbsp Olive Oil Used for sautéing the onion.
- 1 large Onion Can be replaced with shallots.
- 1 lb Ground Beef Leaner options like 85/15 are recommended.
- 2 tbsp Taco Seasoning Feel free to use a homemade blend.
- 1 tsp Ground Cumin Can be omitted if unavailable.
- 2 cup Potatoes Gives heartiness and texture.
- 1 cup Corn Both canned or frozen work beautifully.
For the Enchiladas
- 8 large Flour Tortillas Corn tortillas offer a gluten-free alternative.
- 2 cup Monterey Jack Cheese Cheddar is a great substitute.
Instructions
Preparing the Dish
- Prepare Green Sauce: Char the poblano peppers over an open flame or in a broiler until blackened. Steam, peel, and dice them. Blend with cream cheese, sour cream, chicken stock, garlic, and cilantro until smooth. Season generously with salt and pepper.
- Cook Filling: In a large skillet, heat olive oil over medium heat. Sauté diced onion until soft and translucent, about 5 minutes. Add ground beef, taco seasoning, cumin, potatoes, and corn; cook covered for 10 minutes until potatoes are tender. Allow to cool for 15-20 minutes.
- Assemble Enchiladas: Preheat oven to 375°F. Spread a thin layer of green sauce in a 9x13 inch baking dish. Microwave tortillas for about 30 seconds to soften them. Fill each tortilla with the cooled beef mixture and some cheese, then roll up tightly and place seam-side down in the dish.
- Bake: Pour remaining green sauce over the enchiladas, then sprinkle with additional cheese. Bake uncovered for 30-35 minutes until the cheese is bubbly and golden brown. Let rest for a few minutes before serving.
Notes
Garnish with fresh cilantro or avocado slices for a pop of color and flavor. Leftover enchiladas can be refrigerated for up to 4 days, or frozen for 3 months.