Salsa Verde Enchiladas

Salsa Verde Enchiladas Knowing I cook almost every night, people always ask me: What’s your favorite thing to cook? My answer is “I don’t know… I rarely ever cook the same thing twice.” This is invariably met with a look of disappointment. I think probably because I’m not telling them what they should be making for dinner.

So, this recipe is for anyone who has ever asked me this question. This is one recipe that I have made over and over again. And I really do love it. It’s inspired by a vegetarian enchilada I once had at Rosa Mexicano. But this one has chicken, or beef, or steak in it (see, have to mix things up somehow!). The sauce is amazing. And, yes, you should make this for dinner. As soon as possible.

Serves 4


-1/2 pound of ground beef
-2 teaspoons cumin
-1 teaspoon cayenne
-17.6-ounce jar of salsa verde (I like this one in medium, but try mild if you don’t like things too spicy)
-1/4 cup sour cream
-Juice of 1 lime
-5 tortillas
-1 small white onion, chopped
-1 15-ounce can black beans
-1 jalapeño, finely diced
-8 ounces shredded Mexican cheese
-1 tomato, chopped


1. Preheat oven to 350 degrees F. On the stovetop, mix ground beef with cumin and cayenne. Cook until browned, about 5 minutes. Drain any excess oil. Transfer to a bowl and set aside.
2. Pour salsa verde into the saucepan. Add lime and sour cream. Stir until combined. Heat until warm. Pour a thin layer of sauce on the bottom of a 4-quart casserole dish (like this one). Set aside.
3. Fill each tortilla with a mixture of onions, black beans, jalapeño, and a pinch of Mexican cheese. Roll and place one-by-one in the casserole dish.
4. Pour the rest of the salsa verde mixture over the rolled tortillas. Sprinkle with the rest of the onions, black beans, and jalapeño. Top with the remaining cheese. Bake for 25 minutes. Sprinkle with chopped tomatoes. Let cool for 5 minutes before serving.

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