Beef Enchiladas with Green Sauce (Printable)

Shredded beef in corn tortillas with tangy tomatillo sauce and melted cheese.

# What You Need:

→ 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 It:

01 - Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides for approximately 5 minutes. Remove meat and set aside.
02 - In the same pot, cook 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 with beef broth. Cover and simmer on low heat for 1 hour until tender. Shred meat using two forks and return to pot with cooking 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 briefly to prevent cracking. Spread ½ cup green sauce evenly across the bottom of a 9x13-inch baking dish.
08 - Place approximately 2–3 tbsp shredded beef and a sprinkle of cheese in each tortilla. Roll tightly and arrange seam-side down in the prepared dish.
09 - Pour remaining green sauce over enchiladas. Sprinkle remaining cheese evenly across the top.
10 - Bake for 20–25 minutes until cheese is fully melted and sauce bubbles around the edges.
11 - Serve hot topped with sour cream, fresh cilantro, and diced red onion.

# Expert Tips:

01 -
  • The contrast between the smoky charred salsa and the tender beef creates a flavor profile that feels both complex and incredibly comforting.
  • Making the sauce from scratch yields a brightness that canned versions simply cannot replicate.
02 -
  • Warming the corn tortillas in a dry pan or the microwave makes them pliable enough to roll without cracking.
  • Letting the beef rest in the broth after shredding it allows the meat to soak up every bit of remaining flavor.
03 -
  • If the green sauce is too acidic for your taste add a pinch of sugar to balance the tartness of the tomatillos.
  • Use tongs to dip the tortillas in the warm sauce before filling them for an extra layer of moisture.

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