Ground Beef Enchiladas Verdes are one of the best Mexican weeknight dinner recipes. These enchiladas feature an easy spiced ground beef filling wrapped in flour tortillas and smothered with creamy green enchilada sauce. The whole recipe takes 30 minutes to assemble and can be made ahead of time!
Table of contents
- Freezer-Friendly Enchiladas? Yes, Please!
- The Key Ingredients for the Filling and Green Enchilada Sauce
- Kitchen Equipment You’ll Need
- Step-by-Step Instructions for Making Ground Beef Enchiladas
- Topping Ideas
- Storing, Freezing, and Reheating Instructions
- What to Serve with Green Beef Enchiladas
- More Easy Enchilada Recipes You’ll Love
Freezer-Friendly Enchiladas? Yes, Please!
While this recipe has a lot of nostalgia for me and I would make it even if it had a zillion steps, it’s actually really fast to throw together! A creamy, cheesy ground beef filling plus a quick, creamy poblano enchilada sauce make this delicious recipe perfect for any night of the week.
I love how easy this enchiladas recipe is to double or triple. I’ll often make a double batch and freeze it before or after baking (it just depends on how much time I have that day). Enchiladas are especially great for meal prep or meal trains, and they’re a wonderful freezer meal option to have on hand.
These homemade ground beef enchiladas with green sauce are one of my favorite comfort foods EVER, and this recipe is so good. The creamy poblano sauce will rival any restaurant!
Jenny’s Tip: If you love enchiladas as much as I do, try my classic Red Chicken Enchiladas next!
The Key Ingredients for the Filling and Green Enchilada Sauce
- Ground beef. I usually use 90/10 ground sirloin, but any ground beef works.
- Veggies. I mixed in a bit of diced potato, onion, and corn into the filling for some extra texture! You could also add sautéed squash or zucchini, bell pepper, etc.
- Taco seasoning. I always make my own, but you can use your favorite store-bought seasoning as well. (My recipe is in the recipe card below.)
- Cheese. I love shredded Monterrey Jack because it’s flavorful and melty. I always shred my own cheese because pre-shredded cheese contains cellulose (wood pulp) to keep it from clumping.
- Poblano peppers. You can find poblano peppers at just about any grocery store these days. They have a hint of spice, but tons of great flavor.
- Cream cheese. Cream cheese makes the green sauce creamy and keeps it from breaking while baking.
- Chicken Broth. For extra flavor, I thin the sauce with a bit of chicken broth.
- Tortillas. I prefer making my ground beef enchiladas with flour tortillas.
Substitutions to Try
Make this green enchiladas recipe your own by using one or more of the following swaps:
- Ground beef. Use ground turkey or chicken for a lighter option, or shredded pork (carnitas), shrimp, shredded chicken, or even veggies.
- Green enchilada sauce. Feel free to use red enchilada sauce instead.
- Poblano peppers. In a pinch, you could use several cans of chopped green chilies instead, but your sauce won’t be green.
- Chicken broth. You could also substitute water mixed with a bouillon cube.
- Flour tortillas. Lightly fried corn tortillas work great, too!
Kitchen Equipment You’ll Need
Step-by-Step Instructions for Making Ground Beef Enchiladas
Jenny’s Tip: I always fry my corn tortillas, but when using flour I just microwave them until they’re soft and stretchy.
- Char the poblanos. I prefer charring the poblanos directly on the flames of my gas stove, but I’ve also provided broiling instructions in the recipe card below. Seal the charred peppers in a zip-top bag to soften their skins and make them easier to peel using just your fingers.
- Make the green sauce. All you have to do is add everything to a blender and blend until smooth. Easy!
- Make the ground filling. Use a large skillet with a lid, since the filling needs to cook covered for a few minutes to help soften the potatoes.
- Assemble and bake. I always put a little enchilada sauce into the bottom of my baking dish to keep the rolled enchiladas from sticking. The rest of the sauce then gets poured over top and I add a sprinkle of cheese before baking until melted and lightly golden brown on top!
Topping Ideas
If you know me, you know that I am a HUGE toppings person. The more the merrier, I say! Here are some of my favorite toppings ground beef enchiladas warm out of the oven:
- Fresh Cilantro
- Green Onion
- Thinly Sliced White Onion
- Guacamole
- Tomato Salsa
- Corn Salsa
- Sour Cream
Storing, Freezing, and Reheating Instructions
My favorite part of ground beef enchiladas is that they’re so easy to freeze and store! They’re a great meal to give away for meal trains and it’s easy to make a double batch so you always have some in the freezer.
To Store in the Fridge
Let your enchiladas cool to room temperature. Transfer them to an airtight container and store in the fridge for up to 5 days.
To Freeze
If you want to freeze ground beef enchiladas, transfer your cooled enchiladas to an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months.
If you want to freeze ground beef enchiladas before baking, follow the instructions up to assembly. After you assemble the enchiladas, you can place them in a baking dish or an aluminum baking tray. Top with sauce and cheese, cover tightly with plastic wrap and foil, and freeze for 3 months.
To bake after freezing, transfer the enchiladas to the fridge overnight to defrost. Once defrosted, bake as directed.
To Reheat
If reheating from frozen, let the enchiladas defrost in the fridge. Once defrosted, microwave them until warmed through.
What to Serve with Green Beef Enchiladas
While homemade enchiladas are great on their own, I love serving them with all kinds of sides, such as:
- Instant Pot Refried Beans or Borracho Beans
- Mexican Rice or Arroz Verde
- Street Corn Queso or Copycat Chipotle Queso Blanco
- Watermelon Margaritas or Coconut Margaritas
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Easy Enchilada Recipes You’ll Love
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Ground Beef Enchiladas Verdes Recipe
Ingredients
Ground Beef Enchiladas
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 lb. ground beef (90/10)
- 2 tablespoons taco seasoning*
- 2 small yellow potatoes, diced
- 1 cup corn kernels
- 2 1/2 cups Monterrey jack cheese, shredded
- 10-12 (6-7") flour tortillas
- kosher salt
- freshly cracked pepper
Green Sauce
- 3 poblano peppers
- 2 small garlic cloves
- 8 oz cream cheese, room temperature
- 1/3 cup sour cream
- 1 1/4 cup chicken stock (or water), warmed
- 3 tablespoons chopped cilantro
Instructions
- Char the poblanos. Before making the sauce, we want to char the poblanos for flavor and so they're nice and soft. Use a pair of tongs and rotate them over the flame on a gas burner until they're blackened all over. Alternately, place them on a baking sheet and broil on high heat, turning the peppers once, until blistered all over. Place the hot charred peppers in a ziplock bag or a heat safe bowl and cover with plastic wrap. Once the peppers are cool, peel and dice them, discarding the seeds and stem.
- Make the sauce. Combine the diced poblanos and the remaining sauce ingredients in a blender and blend until smooth. If you need to thin the sauce a bit, just add a touch more water or broth. Season to taste with salt and pepper. Set aside.
- Preheat an oven to 375 F.
- Make the filling. Heat the oil in a large skillet and add the onions. Saute for 2-3 minutes until soft and then add the ground beef. Use a silicone spoon or spatula to break the meat up as it cooks. Add the taco seasoning, diced potatoes, and corn and stir well to combine. Cover and cook for 10 minutes, or until the potatoes are soft. Season to taste with salt and pepper. Remove from the heat and cool for 15-20 min. The filling can be made up to 5 days in advance.
- Prepare the baking dish. Lightly spray a 9×13 baking dish with nonstick spray. Pour a thin layer of the sauce on the bottom of the dish.
- Roll the enchiladas. Microwave the flour tortillas for a few seconds so that they're pliable. Place about 1/3 cup of the filling on the tortilla and top with some shredded cheese. Use about 2 cups of cheese between all the enchiladas, leaving 1/2 cup for topping. Roll it up and place it seam side down in the baking dish. Repeat with the remaining filling and tortillas.
- Top and bake. Pour the rest of the sauce over the enchiladas and top with the remaining shredded cheese. Bake uncovered until for 30-35 minutes until hot and bubbly. Remove from the oven and top as desired.
Notes
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