Recipe: Enchiladas Verdes with Beef
I'm not a fan of making Verde sauce from scratch, it's honestly just too much work for me and it never turns out as great as the Embasa Verde Sauce I love so much. You can certainly make yours from scratch, let me know how it turns out!
P.S. You can also use chicken in this recipe, a Rotisserie chicken from your grocery store would work awesomely and be super fast! Just saute the onion and garlic, add the cumin, sprinkle the flour and slowly wisk in the broth [change to chicken broth!]. Then, fold in the shredded up chicken and add the cilantro and continue with the recipe.
Recipe: Enchiladas Verdes
Ingredients
Directions
Preheat the oven to 350 degrees.
Heat the olive oil in a medium saucepan over medium heat. Add the beef, salt and pepper and brown, breaking up with a wooden spatula. Once brown, add the onion, and cook, stirring frequently until translucent, about 6 minutes.
Add the garlic and the cumin. Cook until fragrant, about 30 seconds.
Decrease the heat to medium-low and sprinkle flour over beef mixture. Cook 1 minute, stirring frequently.
Slowly stir in the broth and bring to a boil. Turn down the heat to LOW, add the cilantro and simmer until thick, stirring occasionally, about 4 minutes.
Stack the tortillas on a microwave safe plate, and cover tightly with plastic wrap. Microwave for 30 seconds, or until the tortillas are soft and pliable.
Spray the bottom of a casserole dish and lay down 1/2 cup of the Verde sauce. Fill each tortilla with about 1/4 cup of beef filling and about 2 tablespoons of cheese and roll tightly. It helps to place the cheese in the tortilla first then, the warm beef filling.
Lay the tortillas in the baking dish seam side down. Pour the remaining sauce over the top, and spread it with a spoon to coat each tortilla. Sprinkle with the remaining cheese.
Bake 30 minutes until bubbly and enjoy!
P.S. You can also use chicken in this recipe, a Rotisserie chicken from your grocery store would work awesomely and be super fast! Just saute the onion and garlic, add the cumin, sprinkle the flour and slowly wisk in the broth [change to chicken broth!]. Then, fold in the shredded up chicken and add the cilantro and continue with the recipe.
Recipe: Enchiladas Verdes
Ingredients
- 1 tablespoon olive oil
- 1/3 cup onion, minced (I use my food processor!)
- 3 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 2 tablespoons flour
- 1 cup low-sodium beef broth
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Your favorite jarred Verde sauce (I love Embasa!)
- 2 tablespoons chopped fresh cilantro
- 8 ounces Pepperjack cheese, shredded (about 2 cups)
- 6 (6-inch) corn tortillas
Directions
Preheat the oven to 350 degrees.
Heat the olive oil in a medium saucepan over medium heat. Add the beef, salt and pepper and brown, breaking up with a wooden spatula. Once brown, add the onion, and cook, stirring frequently until translucent, about 6 minutes.
Add the garlic and the cumin. Cook until fragrant, about 30 seconds.
Decrease the heat to medium-low and sprinkle flour over beef mixture. Cook 1 minute, stirring frequently.
Slowly stir in the broth and bring to a boil. Turn down the heat to LOW, add the cilantro and simmer until thick, stirring occasionally, about 4 minutes.
Stack the tortillas on a microwave safe plate, and cover tightly with plastic wrap. Microwave for 30 seconds, or until the tortillas are soft and pliable.
Spray the bottom of a casserole dish and lay down 1/2 cup of the Verde sauce. Fill each tortilla with about 1/4 cup of beef filling and about 2 tablespoons of cheese and roll tightly. It helps to place the cheese in the tortilla first then, the warm beef filling.
Lay the tortillas in the baking dish seam side down. Pour the remaining sauce over the top, and spread it with a spoon to coat each tortilla. Sprinkle with the remaining cheese.
Bake 30 minutes until bubbly and enjoy!
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