Beef Enchiladas with Salsa Verde

Name: Beef Enchiladas with Salsa Verde
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 8 flour tortillas; 2 cups salsa verde; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: International Recipe Collection

When I first made these Beef Enchiladas with Salsa Verde, I had no idea how wonderfully they would turn out. The combination of tender beef, zesty salsa verde, and melted cheese was an explosion of flavors that made me fall in love with this dish all over again. It’s a recipe that brings comfort and satisfaction, perfect for any weeknight dinner or a gathering with friends. Trust me, once you try these enchiladas, they will quickly become a family favorite!

Created by

Anna Johnson

Last updated on 2026-01-20T11:42:28.128Z

As I carefully rolled each tortilla filled with a savory beef mixture and topped it with bright green salsa verde, I thought about how this recipe brings everyone together. The method of simmering the beef with spices has always given me the perfect flavor and tenderness, making every bite delightful. I like to allow the salsa to soak into the tortillas slightly, which adds an extra layer of flavor.

The first time I served these enchiladas, I watched my family clear their plates, and I knew I had struck gold. The salsa verde isn’t just a topping; it balances the richness of the beef and cheese beautifully. Remember to let them rest before serving, as it helps meld the flavors together!

Why You'll Love These Enchiladas
Savory beef filling paired with tangy salsa verde
Melted cheese on top for that comforting finish
Perfectly spiced to satisfy your cravings

Perfecting the Beef Filling

A well-seasoned beef filling is crucial for the deep flavor of these enchiladas. When you're browning the ground beef, make sure to break it apart into smaller chunks for even cooking. This helps in achieving a consistent texture and ensures that each bite is packed with flavor. If you find the beef is becoming too greasy, you can drain a bit of the fat after browning before adding spices.

Adding spices like chili powder and cumin enhances the depth of the filling. I recommend tasting as you go; you can always add a pinch more chili powder for heat or a touch of salt. For a unique twist, consider adding a can of diced green chiles for extra flavor and a slight kick.

Assembling the Enchiladas

The assembly of enchiladas can be a fun family activity. Spread a thin layer of salsa verde in the baking dish to prevent sticking and add moisture during baking. Make sure each tortilla is filled generously but not overloaded, as overfilling can result in tearing. A rounded tablespoon of beef filling usually works well, allowing for easy rolling and maintaining the integrity of the tortilla.

To prevent the tortillas from cracking, warm them slightly before assembly. You can microwave them for about 10-15 seconds, or heat them in a dry skillet for a few seconds on each side. This softens the tortillas, making them more pliable and easier to roll.

Baking and Serving Suggestions

For the perfect enchiladas, covering the baking dish with foil during the first 20 minutes of baking helps steam the tortillas, keeping them soft. Removing the foil for the last stage allows the cheese to melt and develop a delightful golden-brown crust. Keep an eye on the cheese; it should be bubbly but not burnt, typically around 10 minutes uncovered in a 375°F oven.

These enchiladas are oh-so versatile when it comes to serving. Consider topping them with freshly chopped cilantro, diced onions, or a dollop of sour cream for a cooling contrast. If you’re feeling adventurous, a sprinkle of crumbled queso fresco or a drizzle of crema can add an extra layer of flavor. Enjoy with a side of Mexican rice or refried beans for a complete meal!

Ingredients

Gather these ingredients to make your enchiladas perfect!

Ingredients for Beef Enchiladas

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
8 flour tortillas
2 cups salsa verde
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons olive oil
Salt and pepper to taste

Now that you have your ingredients ready, let's cook!

Instructions

Follow these steps to create delicious Beef Enchiladas.

Cook the Beef

In a skillet over medium heat, heat olive oil and add the chopped onion. Sauté until translucent, then add garlic and cook for an additional minute. Add ground beef, chili powder, cumin, salt, and pepper. Cook until the beef is browned, breaking it apart with a wooden spoon.

Prepare the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of salsa verde on the bottom of a baking dish. Take a tortilla, fill it with the beef mixture, and roll tightly. Place seam-side down in the baking dish. Repeat with all tortillas.

Add Toppings

Once the tortillas are in the dish, pour the remaining salsa verde over the enchiladas. Sprinkle both cheddar and Monterey Jack cheese evenly over the top.

Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve

Allow the enchiladas to cool for a few minutes before serving. Enjoy with your favorite toppings like sour cream or fresh cilantro!

You've made fantastic enchiladas!

Pro Tips

For extra flavor, consider adding some diced green chilies to the beef mixture or garnishing with freshly chopped cilantro before serving.

Make-Ahead and Storage Tips

Making these enchiladas ahead of time is an excellent strategy for busy weeknights. You can fully assemble the dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just remember that if the casserole has been refrigerated, you’ll need to add about 10-15 minutes to the baking time to ensure it's heated thoroughly.

If you're looking to freeze the enchiladas, they can hold well for up to three months. Wrap each individually in plastic wrap, then in aluminum foil, or place the entire dish inside a freezer-safe container. To reheat from frozen, bake at 350°F (175°C) for about an hour, checking for doneness along the way.

Ingredient Substitutions

If you’re looking to adapt this recipe for dietary preferences, ground turkey or chicken can be swapped out for ground beef. Keep in mind that these leaner meats may cook faster, so monitor the browning process carefully – they usually need less time than beef to become fully cooked.

For a vegetarian version, consider using black beans or lentils as the filling. Season them in the same way as the beef mixture for a hearty alternative. You can also add sautéed veggies like bell peppers or zucchini for added nutrition and flavor.

Troubleshooting Common Issues

If your enchiladas come out too soggy, it could be due to excessive moisture from the salsa verde. To mitigate this in future rounds, you can opt for a thicker salsa or reduce the amount of salsa you use in both the filling and the top layer. Alternatively, allow the salsa to simmer on the stove for a few minutes to reduce its water content before using it.

On the other hand, if your enchiladas seem dry, they may have needed more sauce or an additional layer of cheese for moisture. Always ensure each tortilla is adequately coated with sauce to keep them from becoming overly dry during the baking process.

Questions About Recipes

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used, but you may need to warm them slightly to prevent them from cracking.

→ Can I freeze enchiladas?

Absolutely! Just assemble them without baking, cover tightly, and freeze. Bake directly from frozen, adding a bit more time.

→ What can I substitute for ground beef?

Ground turkey or chicken works great as a leaner option, or you can use black beans for a vegetarian version.

→ How spicy is salsa verde?

It varies by brand, but it's generally milder than red salsa. You can choose a spicier version if you prefer more heat!