Irresistible Mexican Beef Enchiladas with Green Sauce Delight
Delight in these Mexican Beef Enchiladas with Green Sauce, a comforting dish perfect for family gatherings and busy weeknights.
Equipment
- Skillet
- - Blender
- Baking dish
- microwave
Ingredients
For the Green Sauce
- 3 pieces Poblano Peppers Charred and peeled
- 2 cloves Garlic Cloves Fresh preferred
- 8 ounces Cream Cheese Can substitute with Greek yogurt
- 1 cup Sour Cream Can substitute with Greek yogurt
- 1 cup Chicken Stock Homemade is best
- 1/4 cup Cilantro Omit if not preferred
For the Beef Filling
- 2 tablespoons Olive Oil Can substitute with canola oil
- 1 medium Onion Diced
- 1 pound Ground Beef Preferably 85/15 or 90/10
- 1 packet Taco Seasoning Consider homemade blend
- 1 teaspoon Ground Cumin
- 2 medium Potatoes Diced
- 1 cup Corn Canned, frozen, or fresh
For Assembling
- 12 pieces Flour Tortillas Corn tortillas for gluten-free
- 2 cups Monterey Jack Cheese Can substitute with cheddar
Instructions
Instructions
- Char the poblano peppers over high heat until their skins are blackened and blistered. Steam them in a bag to make peeling easy. Blend with cream cheese, sour cream, chicken stock, garlic, and cilantro until smooth; season to taste with salt and pepper.
- Heat olive oil in a skillet over medium heat. Sauté the diced onion until it becomes translucent and fragrant. Add ground beef and cook until browned. Mix in taco seasoning, cumin, diced potatoes, and corn, then cover and simmer until potatoes are fork-tender and well combined. Let the mixture cool for a bit before assembling.
- Preheat your oven to 375°F. Generously coat the bottom of a baking dish with green sauce. Warm the tortillas in the microwave to make them pliable. Fill each tortilla with the beef mixture and a sprinkle of cheese, roll them up, and place seam-side down in the baking dish.
- Pour the remaining green sauce over the assembled enchiladas, ensuring they’re well covered. Sprinkle with the remaining cheese on top and bake for 30-35 minutes, or until golden brown and bubbly. Allow to rest for a few minutes before serving.
Notes
Garnish with fresh cilantro and a squeeze of lime for an extra zing! Allow the enchiladas to rest for about 10 minutes after baking to enhance flavors and prevent burns.