Green Salsa Beef Enchiladas with Creamy Hot Sauce Crema

These green salsa beef enchiladas are a vibrant twist on a classic. Mild tomatillo salsa gives the filling a sweet tang, while a blend of Mexican cheeses turns golden and bubbly under the broiler. A drizzle of hot sauce crema and fresh scallion greens add the perfect finishing touch.

Everything comes together in one pan-from cooking the peppers and beef to rolling and broiling the enchiladas. It’s an easy, satisfying dinner that brings big flavor with minimal cleanup.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Halve the long green pepper lengthwise, remove seeds and ribs, then slice crosswise into thin strips. Trim the scallions and slice thinly, separating the white parts from the green tops.
2. In a small bowl, combine the sour cream with hot sauce to taste. Add water 1 teaspoon at a time, stirring until the mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large ovenproof skillet over medium-high heat. Add the sliced green pepper and season with salt and pepper. Cook, stirring occasionally, until the pepper is softened and lightly blistered, 5-7 minutes.
4. Add another drizzle of oil to the skillet along with the ground beef, scallion whites and Southwest Spice Blend. Season with salt and pepper. Cook, breaking the meat into small pieces, until browned and cooked through, 3-5 minutes. Stir in about one-quarter of the green salsa (reserve the rest). Taste and adjust seasoning with salt and pepper. Turn off the heat and transfer the filling to a medium bowl. Wipe out the skillet.
5. Place a small amount of the filling on one half of each tortilla. Roll up the tortillas starting from the filled side to create enchiladas. Place them seam-side down in the same skillet (or a 9-by-13-inch baking dish if your skillet isn’t ovenproof). Spoon the remaining green salsa over the top and sprinkle with the Mexican cheese blend.
6. Broil the enchiladas until the cheese is browned and bubbly, 3-4 minutes. Watch carefully to prevent burning. Drizzle with the prepared crema and sprinkle with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly in the microwave or on a dry skillet to make them pliable before rolling.

Can I make this dish ahead of time?

You can prepare the filling and assemble the enchiladas up to a day in advance. Cover and refrigerate, then broil just before serving.

What can I substitute for Southwest Spice Blend?

A mix of chili powder, cumin, garlic powder and a pinch of cayenne makes a good substitute.