Green Chile Beef Enchiladas (Enchiladas Verdes)
85% authentic · Mexican
A vibrant variation featuring a tangy tomatillo and green chile sauce, paired with seasoned shredded beef and cheese, offering a bright and slightly spicy flavor profile.
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Ingredients
- Beef chuck roast1.5 lbs
- Beef broth2 cups
- Tomatillos, husked and rinsed1.5 lbs
- Serrano or Jalapeño peppers2-3
- Garlic cloves3
- White onion1/2
- Cilantro1/2 bunch
- Chicken bouillon powder1 tsp
- Corn tortillas8
- Vegetable oil1/4 cup
- Shredded Monterey Jack cheese2 cups
- Saltto taste
- Black pepperto taste
- Cotija cheesefor garnish
Steps
- 1
Simmer beef chuck roast in beef broth until tender, about 1.5-2 hours. Shred the beef and set aside. Season with salt and pepper.
- 2
Boil tomatillos, serrano/jalapeño peppers, and garlic until tomatillos are soft (about 10-15 minutes). Drain.
- 3
Blend the boiled tomatillos, peppers, garlic, half onion, cilantro, chicken bouillon, and 1/2 cup of water until smooth. Season with salt.
- 4
Heat vegetable oil in a saucepan. Pour the blended sauce and cook for 5-10 minutes, stirring occasionally.
- 5
Warm corn tortillas slightly to make them pliable. Dip each tortilla in the green chile sauce.
- 6
Fill each sauced tortilla with shredded beef and Monterey Jack cheese. Roll them up and place seam-side down in a baking dish.
- 7
Pour remaining green chile sauce over the rolled tortillas. Top with more Monterey Jack cheese.
- 8
Bake at 375°F (190°C) for 20-25 minutes, until bubbly and cheese is melted.
- 9
Garnish with crumbled cotija cheese and fresh cilantro before serving.
