Beef Enchiladas Green Sauce (Printable Version)

Shredded beef wrapped in corn tortillas, topped with a vibrant green tomatillo sauce and melted cheese.

# Ingredient List:

→ 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

# How to Make:

01 - Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides for approximately 5 minutes. Remove beef and set aside.
02 - In the same pot, sauté onion until translucent, about 4 minutes. Add garlic, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
03 - Return beef to the pot and add beef broth. Cover and simmer on low heat for 1 hour until beef is tender and easily shredded. Shred beef with two forks and return to the pot with some juices.
04 - Preheat broiler. Arrange tomatillos, poblano peppers, and jalapeño on a baking sheet. Broil for 6-8 minutes, turning once, until charred and softened.
05 - Transfer broiled 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 9x13-inch baking dish.
08 - Fill each tortilla with approximately 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 cheese.
10 - Bake for 20-25 minutes until cheese is completely melted and sauce is bubbling.
11 - Top with sour cream, fresh cilantro, and diced red onion before serving.

# Expert Tips:

01 -
  • The homemade green sauce hits that perfect balance of tangy and smoky that you just cannot get from a jar
  • Shredding your own beef means every bite is tender and packed with flavor instead of dry and crumbly
02 -
  • Cold tortillas will crack and frustrate you, so take the extra minute to warm them up before filling
  • Let the beef rest in its juices after shredding so every bite stays moist and flavorful
03 -
  • If your sauce seems too thick after blending, add more broth a tablespoon at a time until it reaches pouring consistency
  • Let the baked enchiladas rest for 10 minutes before serving so they set up slightly and are easier to plate

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