These enchiladas are completely homemade with a delicious salsa made from tomatillos, jalapeños, and cilantro
I make some sort of Mexican inspired meal at least once a week.
They’re usually so flavorful and pretty easy to make healthy.
One of my favorites to make is enchiladas.
So the other day when I was checking my email and saw this recipe from Fine Cooking for Quick Beef Enchiladas with Salsa Verde, I just couldn’t resist.
How can you skip over a quick recipe for enchiladas?!
Plus I love that they are completely homemade, including the green enchilada sauce.
If you feel like overachieving, you could always make your own corn tortillas but buying them from the store is perfectly ok 🙂
Just make sure you buy the ones that only list corn, lime, and salt in the ingredients. Skip those with preservatives and other unnecessary ingredients.
I changed the recipe a tiny bit just to make it a little healthier and have some more veggies, but I stuck pretty close to the original recipe.
Beef Enchiladas with Salsa Verde
Ingredients
- 1 lb tomatillos about 12-15 medium, husked and rinsed
- 1-2 jalapeños stemmed and halved lengthwise & seeded
- 1 large yellow onion half chopped and half diced
- 1/2 cup cilantro chopped, divided
- 3/4 tsp salt divided
- 1 tsp oil
- 1 lb lean ground beef or sirloin
- 1 green bell pepper diced
- 2 tsp ground cumin
- 1/4 tsp ground black pepper
- 10 corn tortillas 6-inch
- 1 1/4 cups shredded cheddar cheese 5 oz.
Instructions
- Bring a large pot of water to a boil. Add in tomatillos, jalapeño, and the chopped onion. Cover and reduce heat to a simmer.
- Simmer for 10 minutes, until tomatillos & onions are tender. Drain and carefully put into a blender with 1/3 cup cilantro. Blend until it reaches your desired consistency. {I like mine pretty smooth}. Season with 1/2 tsp salt. Set aside.
- Meanwhile, heat oil over medium-high heat in a large skillet or Dutch oven. Add ground beef, remaining diced onion, diced bell peppers, cumin, remaining 1/4 tsp salt, and pepper. Cook, breaking up beef into small pieces with a spoon, about 7 minutes. Carefully blot with a paper towel to absorb excess grease {discard paper towel}.
- Stir 1/2 cup salsa verde {that you just made} into the ground beef mixture.
- Preheat the oven broiler. Spray a 9x13 baking dish with non-stick cooking spray.
- Heat the tortillas according to package directions. Fill each tortilla with about 3-4 TBSP beef mixture. Top with 1 TBSP cheese. Roll up, and lay seam side down in baking dish. Repeat until all the tortillas are filled.
- Pour the remaining salsa verde evenly over filled tortillas. Top with cheese. Broil for about 5 minutes, until cheese is bubbly & lightly browned. Sprinkle with remaining cilantro to serve.
Notes
Meme
1
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