Spiced Beef Enchiladas Verdes with Hot Sauce Crema

Enchiladas are the unsung heroes of Mexican-inspired cuisine. They’re like burritos but easier to assemble, smothered in a tangy sauce and baked to perfection. This recipe features spiced ground beef and charred green peppers rolled in warm flour tortillas, topped with vibrant salsa verde and a blend of Mexican cheeses. The result is a bubbly, melty and utterly satisfying dish that will have everyone reaching for seconds.

With minimal prep and just one pan, this dinner comes together quickly. A drizzle of hot sauce crema adds a creamy kick that balances the richness of the beef and cheese. Perfect for busy weeknights when you crave something hearty and delicious without the fuss.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 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. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the sour cream and hot sauce together to make the crema. Set aside.
3. Heat 1 teaspoon of cooking 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. Season with salt, pepper and the southwest spice blend. Remove the beef to a plate and set aside.
4. In the same skillet, add the remaining 1 teaspoon of oil. Add the whole long green pepper and cook, turning occasionally, until charred on all sides, about 4-5 minutes. Remove the pepper and let it cool slightly, then slice it into thin strips.
5. Return the beef to the skillet and add the sliced pepper. Stir to combine.
6. Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable. Spoon about 2-3 tablespoons of the beef mixture down the center of each tortilla, then roll them up tightly. Place the rolled enchiladas seam-side down in the skillet.
7. Pour the green salsa evenly over the enchiladas, then sprinkle the Mexican cheese blend on top.
8. Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes. Drizzle the hot sauce crema over the enchiladas before serving.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and may require more careful rolling. Warm them thoroughly to prevent cracking.

How do I store leftovers?

Store leftovers 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 vegetarian?

Absolutely! Substitute the ground beef with crumbled tofu or a plant-based ground meat alternative and use a dairy-free cheese blend if needed.