Dinner

Cheesy Beef Enchiladas with Salsa Verde Recipe

ByNaomi Fletcher January 2, 2026January 2, 2026

Introduction

Imagine waking up to the aroma of melted cheese, tender beef, and tangy salsa verde dancing together in a warm tortilla. Cheesy Beef Enchiladas with Salsa Verde turn an ordinary brunch into a fiesta of flavors that will have everyone reaching for seconds. Bright, zesty, and comforting, this dish is perfect for family meals or weekend gatherings.

The image shows a black baking tray filled with five enchiladas lying side by side. Each enchilada has a golden brown, slightly crispy top layer of melted orange cheddar cheese. Underneath, the tortillas have a toasted, light brown texture, wrapped around a filling of cooked ground meat visible at the edges. Each enchilada is topped with a small dollop of white sour cream and a few chunks of green avocado, sprinkled with finely chopped green cilantro leaves spread all over the cheese. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (80/20)
12 small corn tortillas
2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso fresco)
Salsa Verde:

8 oz tomatillos, husked and rinsed
1 jalapeño, stem removed (seeds optional for heat)
¼ cup fresh cilantro leaves
2 cloves garlic
½ cup chicken broth (low-sodium)
½ tsp ground cumin
Salt to taste

Seasonings & Extras:

1 medium onion, finely diced
2 cloves garlic, minced (extra for beef)
1 tsp smoked paprika
¼ tsp cayenne pepper (optional)
2 tbsp vegetable oil

Instructions

Step 1: Prepare the salsa verde by blending tomatillos, jalapeño, cilantro, garlic, and a pinch of salt with chicken broth until smooth. Transfer to a saucepan, add cumin, and simmer over medium-low heat for 8–10 minutes until slightly thickened.
Step 2: Heat vegetable oil in a large skillet over medium heat until shimmering. Add diced onion and minced garlic, cooking for about 3 minutes until translucent and fragrant.
Step 3: Increase heat to medium-high and add ground beef. Cook, breaking it up, for 6–7 minutes until browned and no longer pink.
Step 4: Season the beef with smoked paprika, cayenne (if using), salt, and pepper. Stir in half of the salsa verde and simmer for 2 more minutes. Remove from heat and let cool for 5 minutes.
Step 5: Warm the corn tortillas in a dry skillet for 20–30 seconds per side to make them pliable. Spoon about ¼ cup beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
Step 6: Pour remaining salsa verde evenly over the enchiladas. Sprinkle shredded cheese generously on top.
Step 7: Preheat oven to 375°F (190°C). Bake uncovered for 20–25 minutes until cheese is melted, bubbling, and lightly golden.
Step 8: Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken and the cheese to set.

Tips & Variations

Use fresh tomatillos for a bright, clean salsa verde flavor that canned versions can’t match.
Warm tortillas before rolling to prevent cracking and absorption of too much sauce.
For extra brightness, finish servings with lime juice and crumbled queso fresco.
Swap ground beef for shredded chicken, turkey, chorizo, or make it vegetarian with roasted cauliflower or black beans.
Make the salsa verde ahead of time to deepen the flavors; store in an airtight jar in the fridge.
To prevent over-browning of cheese, tent the dish with foil for the first 15 minutes of baking.

Storage

Cool leftovers to room temperature within 2 hours, then store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe dish wrapped tightly in plastic wrap and foil for up to 3 months. Reheat refrigerated portions in a 350°F (175°C) oven covered with foil for 15–20 minutes until hot. Thaw frozen enchiladas overnight in the fridge before reheating. A microwave can be used for a quick reheat on medium power for 2–3 minutes with a splash of broth to keep sauce moist.

How to Serve

A close-up of four baked enchiladas in a black pan, each wrapped in a golden-brown tortilla showing a slightly crispy texture on the edges; on top is a thick melted layer of orange cheddar cheese with some green cilantro leaves sprinkled over; dollops of white sour cream sit on the center of each enchilada, topped with chunks of bright green avocado. The black pan contrasts with the white marbled background surface partly visible behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas the night before, refrigerate, and bake fresh in the morning for a stress-free meal.

What if I don’t have fresh tomatillos?

Fresh tomatillos provide the best salsa verde flavor, but you can substitute with canned tomatillos if needed, although the taste will be less vibrant.