Beef Enchiladas Verdes
These beef enchiladas verdes are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. —Joan Hallford, North Richland Hills, Texas
Beef Enchiladas Verdes Tips
Can you use flour tortillas instead of corn for beef enchiladas verdes?
Yes, you may use flour tortillas instead of the traditional corn tortillas. Also, feel free to skip the step of browning the tortillas, but do let them warm up so they’re pliable and less likely to tear or break. If you're to use wheat tortillas, they hold a bit more than corn one, so you might end up with fewer enchiladas.Can you make your own salsa verde for this recipe?
You bet! Here’s a classic salsa verde recipe to get you started. If you’d rather skip the homemade salsa, find out our tasting panel’s favorite brand.What are some toppings you can put on beef enchiladas verdes?
Salsa, salsa verde, fresh cilantro, lettuce, chopped tomatoes, olives, green onions and diced bell peppers all make wonderful toppings for beef enchiladas verdes. Can’t get enough enchiladas? Here are 50 more ways to enjoy enchiladas at home.—Christine Rukavena, Taste of Home Book Editor
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped
- 1/4 teaspoon salt
- 1 small garlic clove, minced
- 2 cups shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 package (8 ounces) Velveeta, cubed
- 3/4 cup evaporated milk
- 1 can (4 ounces) chopped green chiles, drained
- 1 jar (2 ounces) diced pimientos, drained
- 12 corn tortillas (6 inches)
- 1/4 cup canola oil
- Minced fresh cilantro, optional
Directions
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1In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.
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2Meanwhile, in a large saucepan, cook and stir the soup, Velveeta and milk over medium heat until cheese is melted. Stir in chiles and pimientos.
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3In a large skillet, fry tortillas, 1 at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels.
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4Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9-in. baking dish. Pour cheese sauce over the top.
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5Cover and bake at 350° for 25-30 minutes or until heated through. If desired, sprinkle with cilantro before serving.
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