Quick Beef Enchiladas With Salsa Verde

Quick Beef Enchiladas with Salsa Verde is a mouthwatering Mexican dish that brings together tender ground beef, zesty salsa verde, and melted cheese.

Quick Beef Enchiladas with Salsa Verde are perfect for those times when you want a delicious and satisfying meal without spending hours in the kitchen. The recipe starts by simmering tomatillos, jalapeños, and onion wedges until they become tender and flavorful. These ingredients are then blended with fresh cilantro to create a vibrant and tangy salsa verde that serves as the star of the dish.

In the meantime, ground beef is cooked with onions, cumin, and spices until it’s perfectly browned and fragrant. The beef mixture is combined with a portion of the salsa verde, creating a savory and robust filling that will be wrapped inside the corn tortillas.

To assemble the enchiladas, the corn tortillas are briefly warmed and then filled with the beef mixture. They are rolled up tightly and placed seam side down in a baking dish. The remaining salsa verde is generously poured over the enchiladas, ensuring that every bite is packed with bold flavors.

The final touch is a generous sprinkling of shredded Monterey Jack cheese, which melts beautifully over the enchiladas, creating a golden and gooey topping. The dish is then broiled until the cheese is bubbling and slightly browned, adding an irresistible crispiness to the enchiladas.

Once out of the oven, the enchiladas are garnished with fresh cilantro, adding a pop of freshness and color to the dish. The combination of tender beef, tangy salsa verde, and melted cheese creates a symphony of flavors that is both comforting and exciting.

Quick Beef Enchiladas with Salsa Verde are not only delicious but also versatile. You can customize them with your favorite toppings such as sour cream, guacamole, or chopped tomatoes. Serve them as a main course alongside rice and beans or as part of a vibrant Mexican-inspired feast.

Whether you’re craving a flavorful weeknight dinner or planning a casual gathering with friends, Quick Beef Enchiladas with Salsa Verde are a fantastic choice. They are quick to prepare, bursting with flavor, and sure to please everyone at the table.

SERVES: 4

INGREDIENTS:

• Kosher salt
• 1 lb. tomatillos (about 15 medium), husked and rinsed
• 3 jalapeños, stemmed and halved lengthwise (seeded, if you like)
• 1 large yellow onion, half cut into 4 wedges, half chopped
• 2/3 cup roughly chopped fresh cilantro
• 1 1/2 Tbs. canola oil
• 1 lb. lean ground beef
• 2 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper
• 8 6-inch corn tortillas
• 1 1/2 cups shredded Monterey Jack

INSTRUCTIONS:

1. Bring a medium pot of salted water to a boil. Add the tomatillos, jalapeños, and onion wedges; cover and simmer until tender, about 10 minutes. Drain well and transfer to a blender along with 1/3 cup of the cilantro. Purée until just slightly chunky and season to taste with salt.
2. Meanwhile, heat 1 Tbs. of the oil in a large skillet over medium-high heat. Add the beef, chopped onion, cumin, 1 tsp. salt, and the pepper and cook, stirring occasionally to break up the meat, until cooked through, about 5 minutes. Stir 1/2 cup of the salsa verde into the beef.
3. Position a rack about 6 inches from the broiler and heat the broiler to high. Grease a 9×13-inch metal or ceramic baking dish with the remaining 1/2 Tbs. oil.
4. Wrap the tortillas in a few slightly damp paper towels and microwave on high until warm, 30 to 45 seconds. Working with one tortilla at a time, spoon some of the beef mixture down the center of the tortilla and sprinkle with 1 Tbs. of the cheese. Roll up snugly and transfer to the prepared baking dish, seam side down. Repeat with the remaining tortillas and beef mixture. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Broil until golden brown and bubbly, 3 to 5 minutes. Garnish with the remaining cilantro and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 580 CALORIES | 36G PROTEIN | 40G CARB | 31G TOTALFAT | 12G SAT FAT |
  12G MONOFAT | 3.5G POLY FAT | 110MG CHOL | 790MG SODIUM | 6G FIBER

NOTES:

• An easy, homemade salsa verde adds a tangy kick to these hearty enchiladas.