Description
Beef Enchiladas Verdes are a flavorful and comforting Mexican dish made with tender shredded beef, smothered in tangy green enchilada sauce, and baked to perfection. These enchiladas are a family favorite and perfect for any meal, whether it’s for a weeknight dinner or a festive occasion. Serve with rice, beans, and a sprinkle of fresh cilantro
Ingredients
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1 lb beef chuck roast or skirt steak
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1 medium onion, chopped
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3 cloves garlic, minced
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2 cups homemade or store-bought green enchilada sauce (salsa verde)
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12 corn tortillas
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1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
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1 tbsp olive oil (for frying tortillas)
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1 tsp ground cumin
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1 tsp dried oregano
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Salt and pepper to taste
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Fresh cilantro (for garnish)
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Sour cream (for serving, optional)
- Sliced avocado (optional, for garnish)
Instructions
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In a large pot, cook the beef chuck roast (or skirt steak) with enough water to cover it. Add salt, pepper, and a couple of garlic cloves. Simmer for 2-3 hours until the beef is tender and can be easily shredded with a fork. Alternatively, you can use a pressure cooker for faster results.
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Once the beef is cooked, shred it using two forks and set aside.
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In a skillet, heat the olive oil over medium heat. Lightly fry the corn tortillas, one at a time, for about 10-15 seconds per side until soft but not crispy. Set aside on paper towels to drain excess oil.
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Preheat your oven to 350°F (175°C).
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In a large baking dish, spread a small amount of the green enchilada sauce on the bottom.
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Take each tortilla, dip it lightly into the green sauce, then fill with shredded beef, a sprinkle of cumin, oregano, and some shredded cheese. Roll the tortilla up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
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Once all the enchiladas are rolled up in the baking dish, pour the remaining green sauce over the top and sprinkle the rest of the shredded cheese over everything.
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Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with fresh cilantro, sour cream, and sliced avocado if desired.
Notes
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For a spicier version, add chopped jalapeños or use a spicier salsa verde.
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You can prepare the shredded beef ahead of time and store it in the refrigerator for up to 2 days, making this a great make-ahead meal.
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For a lighter version, try using lean beef or shredded chicken instead of beef.
- If you want to make the tortillas extra soft, wrap them in a damp paper towel and microwave them for 20-30 seconds to warm them up.
- Prep Time: 15 minutes (plus cooking time for beef)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
