Beef Enchiladas with Green Sauce (Printable Version)

Tender beef in corn tortillas with tangy green tomatillo sauce and melted cheese

# What You’ll Need:

→ Beef Filling

01 - 1½ lbs beef chuck roast or brisket
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - ½ tsp smoked paprika
07 - ½ tsp dried oregano
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - 1 cup beef broth

→ Green Sauce

11 - 1 lb tomatillos, husked and rinsed
12 - 2 medium poblano peppers, seeded and chopped
13 - 1 jalapeño, seeded and chopped
14 - ½ cup fresh cilantro leaves
15 - 2 cloves garlic
16 - ½ cup chicken broth
17 - ½ tsp salt
18 - Juice of 1 lime

→ Assembly

19 - 12 small corn tortillas
20 - 2 cups shredded Monterey Jack or Mexican blend cheese
21 - ½ cup sour cream
22 - ¼ cup chopped fresh cilantro
23 - Diced red onion

# Directions:

01 - Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides for approximately 5 minutes. Remove meat and set aside.
02 - In the same pot, sauté diced onion until translucent, about 4 minutes. Add minced garlic, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
03 - Return beef to the pot and pour in beef broth. Cover and simmer on low heat for 1 hour or until beef is tender and easily shredded. Shred meat using two forks and return to the pot with juices.
04 - Preheat broiler. Arrange tomatillos, poblano peppers, and jalapeño on a baking sheet. Broil for 6–8 minutes, turning once, until skins are charred and vegetables are softened.
05 - Transfer charred vegetables to a blender. Add cilantro, garlic, chicken broth, salt, and lime juice. Blend until completely smooth.
06 - Preheat oven to 375°F.
07 - Warm tortillas slightly to prevent cracking. Spread ½ cup of green sauce evenly over the bottom of a 9×13-inch baking dish.
08 - Fill each tortilla with 2–3 tbsp of shredded beef and a sprinkle of cheese. Roll up tightly and place seam-side down in the prepared dish.
09 - Pour remaining green sauce evenly over the assembled enchiladas. Top with remaining shredded cheese.
10 - Bake for 20–25 minutes until cheese is fully melted and sauce is bubbling around edges.
11 - Top enchiladas with sour cream, fresh cilantro, and diced red onion before serving.

# Top Tips:

01 -
  • The homemade green sauce hits that perfect balance between tangy and earthy, with just enough heat to warm you up without overwhelming the beef
  • Shredding your own beef means every bite stays tender and juicy, never dry or stringy like some versions can be
  • These reheat beautifully for lunch the next day, making all that effort feel twice as rewarding
02 -
  • Warm your tortillas in a dry pan or wrapped in damp paper towels in the microwave, otherwise they will crack when you try to roll them
  • The sauce needs to be spread underneath and over the enchiladas, or the tortillas will dry out and become tough in the oven
  • Let the beef rest in its cooking liquid for at least 15 minutes before shredding, which helps it absorb even more moisture
03 -
  • If your tomatillos are quite tart, add a pinch of sugar to the sauce to balance the acidity without losing brightness
  • The char from broiling the vegetables is essential, so don't skip this step even if you're tempted to just blend everything raw

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