Description

Cheesy Beef Enchiladas with Salsa Verde offer a vibrant and comforting Mexican-inspired brunch or dinner option. Tender, seasoned ground beef is combined with a bright, herbaceous tomatillo salsa verde, rolled inside warm corn tortillas, topped with a blend of melted Mexican cheeses, and baked to bubbly perfection. This one-pan recipe is easy to prepare, family-friendly, and perfect for make-ahead meals or festive gatherings.

Ingredients

Scale

Main 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

Preparing the Salsa Verde: Place rinsed tomatillos, jalapeño, cilantro, garlic, and a pinch of salt in a blender. Add chicken broth and blend until smooth. Transfer to a saucepan, stir in cumin, and simmer over medium-low heat for 8-10 minutes until the sauce thickens slightly and coats the back of a spoon.
Cooking the Beef Filling: Heat vegetable oil in a large skillet over medium heat until shimmering. Add diced onion and minced garlic, cooking until translucent and fragrant, about 3 minutes. Increase heat to medium-high, add ground beef, and cook until no longer pink, about 6-7 minutes, allowing edges to caramelize. Season with smoked paprika, cayenne pepper (if using), salt, and pepper. Pour in half of the salsa verde and simmer for 2 minutes. Remove from heat and cool for 5 minutes.
Assembling the Enchiladas: Warm corn tortillas in a dry skillet for 20-30 seconds per side until pliable. Spoon about ¼ cup of the beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish. Pour remaining salsa verde evenly over the rolled enchiladas.
Baking and Finishing: Sprinkle shredded Mexican blend cheese generously over the sauced enchiladas. Preheat oven to 375°F (190°C). Bake uncovered on the middle rack for 20-25 minutes until cheese is melted, bubbling, and lightly golden. Let rest for 5 minutes before serving to set the cheese and thicken the sauce.

Notes

Use fresh tomatillos for a bright, clean acidity in the salsa verde.
Warm tortillas before rolling to prevent cracking and sogginess.
Drizzle lime juice and sprinkle crumbled queso fresco just before serving for extra brightness.
Avoid over-mixing the beef filling to prevent excess moisture and soggy tortillas.
Rest enchiladas after baking for easier slicing and serving.
Salsa verde can be made ahead and refrigerated to deepen flavors.
Cover the enchiladas with foil for the first 15 minutes of baking to avoid premature browning of cheese.
Store leftovers in airtight containers refrigerated up to 4 days or freeze up to 3 months.
Reheat leftovers covered in the oven at 350°F (175°C) for 15-20 minutes or microwave with added broth for moisture.

Prep Time: 25 mins
Cook Time: 45 mins
Category: Dinners
Method: Baking
Cuisine: International

Keywords: Cheesy beef enchiladas, salsa verde enchiladas, baked enchiladas, Mexican brunch recipe, ground beef enchiladas, easy enchiladas recipe