Enchiladas are the unsung heroes of Mexican-inspired cuisine-easier than burritos and smothered in irresistible sauce. These beef enchiladas verdes start with seasoned ground beef and charred poblano pepper, rolled into warm tortillas, then topped with tangy salsa verde and a blend of Mexican cheeses. Baked until bubbly and golden, they’re a comforting dinner that’s sure to become a favorite.
This recipe is simple enough for a weeknight but impressive enough for company. With just a handful of ingredients and minimal prep, you’ll have a hearty, flavorful meal on the table in no time. Serve with a dollop of hot sauce crema for an extra kick.
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Recipe details
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Ingredients
Instructions
- Preheat your oven to 400°F (200°C).
- Char the poblano pepper: Place the whole pepper directly over a gas flame or under a broiler, turning occasionally, until skin is blackened. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Then peel off the skin, remove seeds and stem and dice the flesh.
- In a large skillet over medium-high heat, add 1 teaspoon oil. Add the ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Drain excess fat if needed.
- Add the diced poblano, southwest spice blend and a pinch of salt and pepper to the beef. Cook for 1 minute, stirring. Remove from heat.
- Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable.
- Divide the beef mixture evenly among the tortillas (about 1/3 cup each). Roll up each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.
- In a small bowl, mix the green salsa with 2 tablespoons of water. Pour the salsa mixture over the enchiladas, spreading evenly.
- Sprinkle the Mexican cheese blend over the top.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
- While the enchiladas bake, make the hot sauce crema: In a small bowl, combine the sour cream and hot sauce. Season with salt to taste.
- Thinly slice the scallions (green parts only).
- Remove enchiladas from oven, drizzle with hot sauce crema and garnish with sliced scallions. Serve hot.
Recipe Tips
If you don’t have a gas flame, you can char the poblano under the broiler or skip charring and just dice it raw-the flavor will be slightly different but still delicious.
To prevent tortillas from cracking, warm them before rolling. You can also wrap them in a damp paper towel and microwave for 30 seconds.
For a milder dish, use less hot sauce or omit it entirely. For extra heat, add more to the crema or sprinkle with cayenne.
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 these enchiladas ahead of time?
Absolutely! Assemble the enchiladas (without the sauce and cheese) up to a day in advance. When ready to bake, add the salsa and cheese, then bake as directed, adding a few extra minutes if cold.
What can I substitute for the southwest spice blend?
You can make your own with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1/4 teaspoon oregano.
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