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Creamy Cheesy Beef Enchiladas in Green Sauce made with corn or flour tortillas, perfectly seasoned ground beef, black beans and smothered in a delicious green sauce/salsa verde.  Then topped with scallions, queso fresco and mexican crema or sour cream. Cooked and served in a paella pan.
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4.43 from 14 votes

Cheesy Beef Enchiladas in Green Sauce

For a delicious comfort meal or appetizer, you will not want to miss out on these Creamy Cheesy Beef Enchiladas in Green Sauce.  Made with corn or flour tortillas, perfectly seasoned ground beef, black beans and smothered in a delicious green sauce/salsa verde.  Then topped with scallions, queso fresco and mexican crema or sour cream.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 5
Calories: 572kcal
Author: Catherine Arena

Ingredients

  • 10 corn or flour tortillas (I used floured ones, cause that's what I had available, other wise I would have used half of each

OPTIONAL

  • mexican crema cream or sour cream (for topping)
  • queso fresco for topping
  • chopped fresh cilantro for topping
  • 3 sprigs chopped scallions for topping

BEEF ENCHILADAS

  • 1 Pound ground beef
  • ½ a large onion or one small one chopped
  • ½ green bell pepper or one small one seeds removed and chopped
  • 1 jalapeno seeded and diced (or leave seed for extra heat
  • 1-2 garlic cloves finely chopped
  • 1 can black beans drained and rinsed
  • 1 teaspoon ancho chili powder
  • ½ teaspoon chipotle chili powder
  • salt and pepper to taste
  • 1 8 ounce package Mexican blend cheese or monterey cheese

SALSA VERDE

  • 1 Pound tomatillos husk removed, rinsed and roasted
  • ½ onion roasted
  • 1 serrano roasted
  • 2 garlic cloves roasted
  • ½ cup fresh cilantro
  • salt and pepper to taste

Instructions

Salsa Verde

  • Remove husks from tomatillos. Rinse. Place tomatillos, onion, garlic and serrano pepper on a roasting pan.
  • Roast for 15-20 in the oven at 400 degrees or over stove top for 10-12 minutes.
  • After removing stem from serrano pepper, add all ingredients to a chopper or blender. Pulse. Add cilantro and pulse again.Add salt and pepper to taste.
    Note: Can add a little bit of water if you would like to the salsa to make a little thinner. (a couple of tablespoons is good)

Beef Enchiladas

  • In a skillet over medium heat, cook the ground beef until no longer pink.Drain if necessary (has to much grease, we don't want oily enchiladas)
  • Add bell pepper, onions, jalapeños and black beans. Mix well and cook for 5 minutes. Add about ½ cup of salsa verde to mixture and cook for another 2 minutes.Add garlic and spices. Cook for another 5 minutes.
  • Note: I also like to add about ⅓ cup of fresh chopped cilantro to mixture but this is totally optional...I really like the flavor.
  • Take one tortilla at a time and fill with ground beef mixture in center.
  • Repeat with all other tortillas and top each with cheese.
  • Roll tortilla snuggly and place in a casserole or baking dish with seam side down.
  • Top all tortillas with more cheese and pour salsa verde over all tortillas.
    Note: You may need to spray pan with non stick spray if you are using a non stick baking pan or dab vegetable oil along pan with a napkin.
  • Bake at 350 degrees for 20 minutes or broil until golden brown and bubbly.
  • Top with chopped cilantro, sprinkle mexican crema or sour cream and queso fresco.Serve immediately.

Nutrition

Serving: 5g | Calories: 572kcal | Carbohydrates: 33g | Protein: 32g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 457mg | Potassium: 697mg | Fiber: 5g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 26.2mg | Calcium: 408mg | Iron: 3.4mg