Irresistible Mexican Beef Enchiladas with Green Sauce Delight
These Mexican Beef Enchiladas with Green Sauce are a comforting, flavorful dish perfect for weeknights and gatherings.
Equipment
- - Blender
- - Skillet
- - Baking dish
Ingredients
For the Green Sauce
- 3 peppers Poblano Peppers Roast until charred
- 2 cloves Garlic Use fresh
- 8 oz Cream Cheese Substitute with Neufchâtel for lighter option
- 1 cup Sour Cream Greek yogurt can work as a substitute
- 1 cup Chicken Stock Choose low-sodium for healthier version
- 1/4 cup Cilantro Fresh herb enhances flavor
For the Beef Filling
- 1 tbsp Olive Oil Ideal for sautéing
- 1 medium Onion Yellow onion preferred
- 1 lb Ground Beef Opt for lean (85/15)
- 1 tbsp Taco Seasoning Adds flavor
- 1 tsp Ground Cumin Warm spice
- 1 cup Potatoes Adds texture
- 1 cup Corn Frozen corn works brilliantly
- 8 tortillas Flour Tortillas Warm to prevent tearing
For the Topping
- 2 cups Monterey Jack Cheese Melts beautifully
Instructions
Preparation
- Char Peppers: Roast the poblano peppers until the skins are blackened and steam in a bowl for easier peeling.
- Prepare Sauce: Peel charred skin from the peppers and blend with cream cheese, sour cream, chicken stock, garlic, and cilantro.
- Cook Filling: Sauté onion in olive oil, add ground beef, mix in taco seasoning, ground cumin, potatoes, and corn, then allow to cool.
- Assemble Enchiladas: Spread some green sauce in a baking dish, fill tortillas with beef mixture, and place seam-side down.
- Bake: Pour remaining sauce over enchiladas and sprinkle with cheese, then bake at 375°F for 30-35 minutes.
- Rest and Serve: Let the enchiladas rest for 5 minutes before serving.
Notes
Feel free to customize ingredient choices to suit your taste.