Spiced Beef and Poblano Enchiladas with Salsa Verde and Crema

Enchiladas are the unsung heroes of Mexican-inspired dinners-easier than burritos but just as satisfying. This recipe layers seasoned ground beef and charred poblano pepper in warm tortillas, then smothers them with tangy salsa verde and melty cheese.

Baked until bubbly and golden, these enchiladas are finished with a drizzle of hot sauce crema for a kick. It’s a simple, crowd-pleasing meal that comes together in one pan with minimal fuss.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Char the poblano pepper directly over a gas flame or under a broiler until skin is blackened. Place in a bowl, cover with plastic wrap and let steam for 5 minutes. Then peel off the skin, remove seeds and dice the flesh.
3. Heat 1 teaspoon oil in a large oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Stir in the southwest spice blend and cook 1 minute more.
4. Add the diced poblano to the skillet and cook for 1 minute. Remove from heat.
5. Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable. Spoon about 1/3 cup of the beef mixture down the center of each tortilla and roll up tightly.
6. Place the rolled enchiladas seam-side down in the same skillet. Pour the green salsa over the top, spreading evenly. Sprinkle the Mexican cheese blend over the enchiladas.
7. Bake for 10-12 minutes, until the cheese is melted and bubbly.
8. While the enchiladas bake, make the crema: In a small bowl, combine the sour cream and hot sauce. Thinly slice the scallions.
9. Remove the skillet from the oven. Drizzle the hot sauce crema over the enchiladas and garnish with sliced scallions. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them first to prevent cracking and note that they are smaller, so you may need to adjust the filling amount.

Can I make this dish ahead of time?

You can assemble the enchiladas (without baking) up to a day in advance. Cover and refrigerate, then bake just before serving, adding a few extra minutes to the bake time.

What can I substitute for the southwest spice blend?

You can use a mix of chili powder, cumin, garlic powder and a pinch of cayenne pepper to approximate the flavor.