Beef Enchiladas Green Sauce

My tiny apartment kitchen filled with the most incredible aroma when I first attempted beef enchiladas from scratch. The tomatillos were charring under the broiler, and I remember standing there just breathing it in, realizing this was going to be something special. That rainy Tuesday night taught me that good things really do take time, especially when it comes to slow-cooked beef wrapped in warm tortillas.

Last summer I made these for my friend Sarahs birthday dinner and she literally stopped mid conversation after her first bite. We sat around my chipped wooden table for hours, laughing and going back for seconds until the pan was completely empty. Something about enchiladas brings people together like that.

Ingredients

• Beef chuck roast or brisket: Chuck has the perfect amount of marbling for shredding after slow cooking, and I have learned the hard way that leaner cuts just dry out
• Tomatillos: These husked green gems are what give the sauce its signature tang and vibrant color, so do not skip them even if they look intimidating at the store
• Poblano peppers: They add a mild heat and deep earthy flavor that balances the brightness of the tomatillos beautifully
• Corn tortillas: Warmed slightly they become pliable enough to roll without cracking, which is the secret to actually enjoying the assembly process
• Monterey Jack cheese: It melts into that perfectly gooey consistency we all want blanketing our enchiladas

Instructions

Slow cook the beef until tender:

Sear the meat in hot olive oil until golden brown on all sides, then sauté the onions and spices before returning the beef to simmer gently in broth for about an hour until it falls apart when you touch it.

Char the vegetables for depth:

Broil the tomatillos and peppers until they develop blackened spots, which adds an incredible smoky dimension to the sauce.

Blend the vibrant green sauce:

Purée the charred vegetables with fresh cilantro, garlic, broth, and lime juice until completely smooth.

Warm and fill the tortillas:

Quickly heat the corn tortillas so they roll without cracking, then fill each one with shredded beef and a little cheese.

Bake until bubbly:

Arrange the rolled enchiladas in a baking dish, cover with the green sauce and remaining cheese, then bake until everything is melted and bubbling together.

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These enchiladas have become my go-to comfort food, the kind of meal that makes a house feel like home no matter who is sitting at the table.

Making It Ahead

I love that the beef filling and green sauce actually taste better when made a day ahead. The flavors have time to meld together, and assembly becomes so much easier when everything is ready to go. Just store the components separately in the refrigerator.

Perfect Pairings

A simple Mexican rice and some refried beans turn these enchiladas into a complete feast. I also like to serve a crisp green salad dressed with lime vinaigrette to cut through the richness. A cold cerveza or glass of sangría does not hurt either.

Customization Ideas

Swap in shredded chicken or make it vegetarian with roasted sweet potatoes and black beans. Try Oaxaca cheese for a more authentic Mexican flavor, or queso fresco for a fresh tangy finish on top.

• Add a can of black beans to the beef filling for extra protein and texture
• Mix some of the green sauce directly into the shredded beef before rolling
• Top with pickled red onions for a bright acidic contrast to the rich sauce

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There is something deeply satisfying about a dish that comes out of the oven looking this beautiful and tasting even better.

Recipe Questions & Answers

→ What cut of beef works best?

Chuck roast or brisket are ideal due to their marbling and tenderness after slow cooking.

→ How can I add more heat to the sauce?

Include jalapeño seeds or add extra chopped jalapeño peppers when blending the green sauce.

→ Can I prepare the green sauce ahead of time?

Yes, the green sauce can be made a day in advance and refrigerated for enhanced flavors.

→ Are corn tortillas necessary for this dish?

Corn tortillas provide a traditional texture and flavor, especially if you prefer gluten-free options.

→ What cheese is recommended for topping?

Monterey Jack or a Mexican cheese blend melts well and complements the sauce's tanginess.

→ How do I shred the beef properly?

Use two forks to gently pull the beef apart once it is tender after slow simmering.