Beef Enchiladas with Green Sauce

The first time I made green enchiladas from scratch, my apartment filled with this incredible roasted tomatillo aroma that had my neighbor knocking on my door to investigate. I'd always taken the shortcut with canned sauce until that day, and honestly, there's no going back once you've tasted the bright, tangy difference of fresh made salsa verde bubbling away in the oven.

Last winter, my sister came over during a particularly brutal cold snap and we spent the afternoon shredding beef and roasting tomatillos together. There's something about standing at the stove, steam rising from the pot, that makes even the most frigid Sunday feel cozy and connected.

Ingredients

• Beef chuck roast or brisket: Chuck roast has the perfect marbling for slow cooking, breaking down into impossibly tender shreds that soak up all those spices
• Tomatillos: Look for ones that fill out their husks and feel firm, avoiding any that are turning yellow or too soft
• Poblano peppers: These bring a mild heat and smoky depth that balances the bright tanginess of the tomatillos
• Corn tortillas: Warming them first prevents cracking and helps them roll without tearing
• Monterey Jack: Melts beautifully without becoming greasy, though Oaxaca cheese makes an excellent authentic substitute

Instructions

Brown the beef:

Heat oil in a large pot over medium-high heat, then add beef and sear on all sides until deeply golden, creating those flavor-packed browned bits that'll enrich the whole dish

Build the aromatics:

In the same pot, cook onion until translucent, then add garlic and spices, stirring constantly for about a minute until fragrant and toasted

Slow cook until tender:

Return beef to pot, add broth, cover, and simmer gently for an hour until the meat pulls apart easily with just two forks

Char the vegetables:

Broil tomatillos, poblanos, and jalapeño until blackened in spots, which deepens their natural sweetness and adds smoky complexity

Blend the sauce:

Puree the roasted vegetables with cilantro, garlic, broth, salt, and lime juice until completely smooth, tasting and adjusting heat as needed

Assemble the enchiladas:

Spread a layer of green sauce, fill each warmed tortilla with beef and cheese, roll tightly, and arrange seam-side down in the dish

Bake until bubbly:

Pour remaining sauce over the top, sprinkle with cheese, and bake until everything's melted and the sauce is bubbling around the edges

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My dad still talks about the enchiladas I made for his birthday, mostly because he couldn't believe green sauce could taste so much brighter than the red version he'd eaten his whole life. Sometimes the best gifts aren't the ones wrapped in paper.

Making Ahead

You can prepare the beef filling and green sauce up to two days in advance, storing them separately in the refrigerator. The flavors actually meld and deepen overnight, making this an ideal dish for entertaining or busy weeknight dinners.

Freezing Instructions

Assembled enchiladas freeze beautifully before baking. Wrap the dish tightly with plastic and foil, then bake straight from frozen at 375°F for about 45 minutes, covering with foil if the cheese starts browning too quickly.

Serving Suggestions

A simple Mexican rice with peas and carrots balances the richness, while refried beans spread on warm tortillas make this feel like a complete restaurant-style meal. If you want something lighter, a crisp cabbage slaw with lime vinaigrette cuts through the cheese perfectly.

• Set out extra hot sauce at the table for guests who crave more heat
• Serve with cold beer or lime sparkling water to complement the tangy green sauce
• Crumble queso fresco over the top instead of sour cream for a saltier finish

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There's something deeply satisfying about pulling this bubbling dish from the oven, cheese still sizzling slightly, and watching everyone reach for their forks at the same time. That's the kind of moment that turns cooking into memory.

Frequently Asked Questions

→ What cut of beef works best for enchiladas?

Beef chuck roast or brisket are ideal choices as they become tender and shreddable after slow cooking. The marbling in these cuts keeps the meat moist and flavorful during the simmering process.

→ Can I make the green sauce ahead of time?

Yes, the tomatillo sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually develop and intensify overnight, making it even more delicious.

→ How do I prevent corn tortillas from cracking?

Warm tortillas in a dry skillet or microwave for 15-20 seconds before filling. This makes them pliable and less likely to tear when rolling. You can also lightly brush them with oil.

→ Can I use flour tortillas instead of corn?

While flour tortillas work, corn tortillas are traditional and provide better texture and authenticity. If using flour, reduce baking time slightly as they brown faster than corn.

→ How spicy are these enchiladas?

The heat level is mild to medium, coming from poblano peppers and optional jalapeño. Remove jalapeño seeds for less heat or leave them in for extra spice. The tomatillo sauce balances the heat with tangy brightness.

→ What sides pair well with beef enchiladas?

Mexican rice, refried beans, guacamole, or a simple green salad with lime vinaigrette make excellent sides. The cool creaminess of sour cream helps balance the rich sauce.