Spiced Beef Enchiladas with Salsa Verde and Hot Sauce Crema

These spiced beef enchiladas are a weeknight game-changer. Tender tortillas are filled with seasoned ground beef and charred green pepper, then topped with tangy salsa verde and a blend of Mexican cheeses. A quick broil melts everything into bubbly perfection.

A drizzle of hot sauce crema adds a cool, spicy finish that ties it all together. Best of all, this dish comes together in one pan (or a baking dish) for minimal cleanup. Serve with your favorite sides or enjoy as a hearty main.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce 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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the broiler to high. Wash and dry the green pepper. Halve it lengthwise, remove the core and seeds, then slice crosswise into thin strips.
2. In a small bowl, combine the sour cream and hot sauce. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Season with salt and black pepper to taste. Set aside.
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 softened and lightly charred, 5-7 minutes.
4. Add another drizzle of oil to the skillet along with the ground beef. Season with the southwest spice blend, salt and pepper. Cook, breaking the meat into small pieces, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it off. Stir in about one-quarter of the salsa verde (reserve the rest). Taste and adjust seasoning with salt and pepper. Transfer the beef mixture to a medium bowl and wipe the skillet clean.
5. Place a small amount of the beef filling down the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the cleaned skillet (or a 9×13-inch baking dish if the skillet is not ovenproof). Spoon the remaining salsa verde over the enchiladas and sprinkle evenly with the Mexican cheese blend.
6. Broil the enchiladas until the cheese is melted and bubbly and the tops are lightly browned, 3-4 minutes. Watch carefully to avoid burning. Drizzle the hot sauce crema over the enchiladas and serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly in a dry skillet or microwave so they are pliable and don’t crack when rolling.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this dish ahead of time?

Yes, you can assemble the enchiladas (without broiling) up to a day in advance. Cover and refrigerate, then broil just before serving.