Beefy Enchiladas Salsa Verde Style
Enchilada recipe using ground beef, salsa verde and a delicious sour cream sauce.
Equipment
- large skillet
- 9 x 13 baking dish (2)
Ingredients
- 1 TBS cooking oil
- 1 medium onion, chopped
- 1 1/2 lbs ground beef
- 1 pkt taco seasoning blend or 3-4 TBS homemade taco seasoning blend
- 1 (12oz) jar salsa verde sauce; DIVIDED
- 16 medium flour tortillias
- 8 oz cheddar Jack shredded cheese
- 16 oz monterey jack shredded cheese
Sour Cream Sauce
- 1 cup sour cream
- 1 cup chicken broth
- 1 (4oz) can diced green chilies
- 1-2 TBS corn starch (thickener)
Instructions
- Heat 1 TBS cooking oil in a large skillet over medium high heat. Add in chopped onion and cook until softened.
- Add in ground beef, break into pieces and cook until no longer pink. Drain any excess grease. Stir in taco seasoning and 1/4 cup of salsa verde. Turn off heat.
- Spray a 9 x 13 baking dish with non-stick cooking spray. Place 2 TBS of salsa verde into baking dish to coat bottom. NOTE: you might need 2 baking dishes as this meat mixture makes plenty.
- Place 2 TBS of meat mixture onto middle of tortilla. Sprinkle with 1-2 TBS shredded cheddar jack cheese. Roll one edge of tortilla over the meat/cheese and tuck under the meat/cheese and roll to the end.
- Place each enchilada seam side down into prepared baking dish. Finish preparing as many tortillas as you wish. Spoon remaining salsa verde over the enchiladas and spread to coat the tortillas. Sprinkle monterey jack cheese over enchiladas.
- Bake in preheated oven at 425 degrees for 30 minutes until cheese is melted.
Sour Cream Sauce
- In a medium sauce pan over medium heat stir in sour cream, chicken broth and green chilies. Whisk until creamy and a low boil happens. Place 1-2 TBS corn starch and some of the sour cream liquid in a small bowl and combine with a fork. Pour back into sour cream sauce, stir to combine. Heat until thickened.Pour over cooked enchiladas. Enjoy.
Scrumptious