Spiced Beef Enchiladas with Salsa Verde and Hot Sauce Crema

Enchiladas are the unsung heroes of Mexican-inspired dinners. They’re like burritos but easier to assemble and smothered in a flavorful sauce. Our version starts with seasoned ground beef and charred green peppers rolled in warm tortillas, topped with tangy salsa verde and melted cheese, then baked until bubbly.

This one-pan meal comes together quickly with minimal cleanup. A spicy hot sauce crema drizzled on top adds a cool, creamy finish. Perfect for a weeknight fiesta!

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and heat broiler to high. Wash and dry produce. Halve, core and thinly slice green pepper crosswise into strips.
2. In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until softened and lightly blistered, 5-7 minutes.
4. Add another drizzle of oil and beef to pan with green pepper. Season with Southwest Spice, salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper. Turn off heat; transfer to a medium bowl. Wipe out pan.
5. Place a small amount of beef filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used to cook filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish. Top with remaining salsa and sprinkle with Mexican cheese blend.
6. Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. Drizzle with crema and serve. Ground beef is fully cooked when internal temperature reaches 160°.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them slightly before rolling to prevent cracking.

Can I make this dish ahead of time?

You can assemble the enchiladas up to a day ahead, cover and refrigerate. Add a few extra minutes to the broiling time if baking from cold.

What can I substitute for the Southwest Spice Blend?

A mix of chili powder, cumin, garlic powder and paprika can be used as a substitute.