Beef Enchiladas Green Sauce (Printable Version)
Shredded beef wrapped in tortillas topped with zesty green sauce and melted cheese for a Mexican-inspired meal.
# What You 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
15 - 1/2 cup sour cream (optional)
16 - 1 small jalapeño, thinly sliced (optional)
# How to Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for an additional minute.
03 - Add beef, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Sear the beef on all sides for about 5 minutes.
04 - Pour in beef broth, cover, and simmer over low heat until beef is tender and shreddable, approximately 25 minutes. Add extra broth if needed to maintain moisture.
05 - Remove beef from the skillet and shred with two forks. Return shredded beef to the skillet and mix well with the onions and spices.
06 - Warm tortillas to make them pliable for rolling.
07 - Spread 1/2 cup of green enchilada sauce evenly on the bottom of a 9x13-inch baking dish. Fill each tortilla with shredded beef, roll tightly, and arrange seam-side down in the baking dish.
08 - Pour the remaining green enchilada sauce evenly over the filled tortillas. Sprinkle shredded cheese on top.
09 - Bake in preheated oven for 20 minutes until cheese is melted and bubbly.
10 - Sprinkle chopped cilantro and sliced jalapeño over the enchiladas. Serve with sour cream if desired.
# Expert Advice:
01 -
- The beef gets impossibly tender and flavorful from simmering in spiced broth, so every bite tastes like it took hours.
- Green sauce brings a fresh, zesty brightness that makes this feel lighter than it actually is.
- Everything comes together in one baking dish, which means fewer pans to wash and more time enjoying your meal.
02 -
- The beef needs enough time to get truly tender, so don't rush the simmer. If it's still tough at 25 minutes, give it another 5 or 10.
- Warming your tortillas makes an enormous difference. Cold tortillas crack and tear, while warm ones roll like a dream.
03 -
- If your green enchilada sauce is too thick, thin it slightly with a splash of broth or water so it covers the enchiladas evenly.
- Don't skip searing the beef at the beginning, even though it takes a few extra minutes. That caramelized exterior develops flavor that simmering alone can't create.