These Cheesy Beef Enchiladas Verde are an irresistible spin on classic enchiladas. Seasoned ground beef is mixed with a creamy salsa verde enchilada sauce, rolled into soft flour tortillas, topped with more sauce and plenty of cheese, then baked until bubbly and lightly golden. This recipe serves 4 (two enchiladas per person) and takes about one hour from start to finish.
Perfect for Cinco de Mayo or any weeknight
These enchiladas quickly became a family favorite the first time they were made. The combination of melty cheese and tangy salsa verde is hard to beat. This version swaps chicken for beef and uses a creamy tomatillo salsa base for the sauce, yielding a satisfying, flavorful casserole that’s great for gatherings or a cozy dinner at home.
They’re easy enough for a weeknight but festive enough for celebrations.
Ingredients you’ll need
- Ground beef – use your preferred lean-to-fat ratio or substitute ground chicken if desired.
- Ground cumin – adds warm, earthy depth.
- Chipotle powder – for a smoky note.
- Yellow onion – diced, adds mild sweetness.
- Jalapeño – diced; remove seeds and ribs to reduce heat.
- Garlic – minced for bright flavor.
- Unsalted butter – for cooking the aromatics and thickening the sauce.
- All-purpose flour – to help thicken the enchilada sauce.
- Low-sodium chicken broth – used to create a smooth sauce base.
- Salsa verde (tomatillo salsa) – homemade or store-bought will work.
- Sour cream – adds creaminess and a slight tang to the sauce.
- Kosher salt – to taste.
- Flour tortillas – soft taco size.
- Monterey Jack cheese – shredded; pepper jack can be used for extra heat.
Optional toppings
- Avocado or guacamole
- Queso fresco, cotija, or feta
- Fresh cilantro, chopped
- Sliced green onions
- Hot sauce or extra salsa
- Pickled or raw red onion
- Extra sour cream or Mexican crema
- Pickled or raw jalapeño slices
Preheat the oven to 400°F (200°C). Lightly spray a 9×13-inch baking pan with nonstick spray or olive oil.
Make the saucy beef verde
In a large skillet, cook 1 pound ground beef over medium-high heat until browned and no longer pink. Drain any excess fat. Season the beef with 1 teaspoon ground cumin, 1 teaspoon chipotle powder, and a pinch (about 3/4 teaspoon) kosher salt; stir to combine. Transfer the seasoned beef to a medium bowl and set aside.
Return the skillet to the stove and add 1 teaspoon olive oil. Sauté 1 cup diced yellow onion, 1 diced jalapeño (seeds removed for less heat), and 3 cloves minced garlic with a pinch of salt until the vegetables are softened and the onions are translucent.
Stir in 2 tablespoons unsalted butter until melted. Sprinkle 2½ tablespoons all-purpose flour over the mixture and cook for about 2 minutes, stirring constantly. Slowly pour in 1 cup low-sodium chicken broth while stirring, and continue until the sauce begins to thicken, about 2 minutes.
Remove the pan from the heat and stir in 3/4 cup salsa verde, 1/2 cup sour cream, and 1/4 cup chopped cilantro. Taste and adjust salt as needed.
Assemble the enchiladas
Add 1 cup of the prepared sauce and 1/2 cup shredded Monterey Jack cheese to the bowl with the cooked beef and stir to combine.
Spread 1/2 cup of the enchilada sauce across the bottom of the prepared baking pan. On a clean surface, place a tortilla and spoon a few tablespoons of the meat mixture onto one side. Roll the tortilla around the filling and set it seam-side down in the pan. Repeat with the remaining tortillas and filling.
Pour the remaining sauce from the skillet evenly over the rolled enchiladas and sprinkle with the remaining 1½ cups shredded Monterey Jack cheese.
Bake uncovered in the preheated oven for 12 to 20 minutes, or until the cheese is melted and lightly golden and the tortilla edges are slightly crispy. Rotate the pan halfway through baking. For extra crisp edges, move the pan up two rack positions and broil for 1 to 2 minutes—watch closely to avoid burning.
Let the enchiladas rest for about 10 minutes before serving. Garnish with a drizzle of sour cream or Mexican crema, pickled or raw red onion, sliced green onions, torn cilantro leaves, and sliced avocado, or any toppings you prefer.
Optional: consult the ingredient list above for serving suggestions and variations.
Cheesy Beef Enchiladas Verde
Yield: 4 servings | Prep: 40 mins | Cook: 15 mins | Additional: 35 mins | Total: 1 hr 30 mins
Ingredients
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chipotle powder
- 3/4 teaspoon kosher salt (plus more to taste)
- 1 teaspoon olive oil
- 1 cup diced yellow onion (about 1 medium)
- 1 medium jalapeño, diced (ribs and seeds removed for less heat)
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2½ tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3/4 cup salsa verde (tomatillo salsa)
- 1/2 cup sour cream (or Mexican crema)
- 1/4 cup chopped cilantro
- 8 soft taco-size flour tortillas
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
Optional toppings
- Chopped cilantro, pickled or raw red onion, pickled jalapeños, sliced green onions, sour cream, queso fresca or cotija, salsa or hot sauce, guacamole or sliced avocado.
Instructions
- Preheat oven to 400°F (200°C). Lightly spray a 9×13-inch baking pan.
- In a large skillet, brown the ground beef. Drain excess fat, season with cumin, chipotle powder and salt, then transfer to a bowl.
- In the same skillet, heat olive oil and sauté onion, jalapeño and garlic with a pinch of salt until tender. Add butter and melt, then sprinkle in flour and cook 2 minutes while stirring.
- Slowly add chicken broth, stirring until the sauce begins to thicken. Remove from heat and stir in salsa verde, sour cream and cilantro. Taste and adjust salt.
- Mix 1 cup of the sauce and 1/2 cup shredded cheese into the cooked beef.
- Spread 1/2 cup of sauce in the prepared pan. Fill each tortilla with a few spoonfuls of the beef mixture, roll seam-side down into the pan, and repeat.
- Pour remaining sauce over the rolled tortillas and top with remaining cheese.
- Bake 12–20 minutes until cheese is melted and edges are crisp. For extra crisping, broil 1–2 minutes—watch closely.
- Let rest 10 minutes, garnish with desired toppings and serve.
Author: Laurie McNamara | Cuisine: Tex Mex | Course: Beef
Nutrition information in the original recipe is provided as a guideline and does not include additional toppings.
This recipe was originally posted on June 4th, 2018 and has been updated with clearer instructions, new photography, and helpful details.