This delicious recipe for Salsa Verde Beef Enchiladas is bursting with authentic flavors and sure to be a crowd pleaser!
Hey everyone! How was your weekend? Soccer season is officially underway for us. We had our first games on Saturday, followed by pictures on Sunday. And in between all that, we deep cleaned the house. What do you know, I do have countertops. Also? My kids hoard trash under their beds. I mean, what is that all about?
Anyway, I knew ahead of time how nuts it was going to be. So I was smart with dinner. I made my beloved Slow Cooker Salsa Verde Beef, but instead of tacos, I used it in enchiladas with a fabulous cream sauce. So good!
- • 2 cans (4-ounce) diced green chile peppers, undrained
- • 1/4 teaspoon cumin
- • 1/4 teaspoon chili powder
- • 1/8 teaspoon kosher salt
- • 1 tablespoon all-purpose flour
- • 1 carton (8-ounce) sour cream
- • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
- • 5 cups cooked shredded beef
- • 15 (6-7 inch) flour tortillas
- • 1 cup salsa verde
- Preheat oven to 350 degrees F. Coat a 9x13 casserole dish with nonstick cooking spray.
- In a medium saucepan, combine the chile peppers and their liquid, the cumin, chili powder, and salt; cook over medium heat for 1-2 minutes until heated through. Stir in flour and mix to combine for 1 more minute. Remove from heat and stir in the sour cream and 1/2 cup of the cheese.
- On the lower third of each tortilla, spread a heaping tablespoon of the sauce, followed by 1/3 cup of the beef. Roll up the tortillas tightly and place, seam side down, in the prepared dish.
- Cover with foil and bake for 25 minutes. Uncover; sprinkle with 3/4 cups of the cheese, spoon salsa verde over the top, followed by the remaining 3/4 cup cheese. Place back in the oven, uncovered, for 10 minutes until the cheese is melted and the enchiladas are heated through.
- Serve extra sour cream on the side, if desired.
(heavily adapted from BHG)