Dive into these flavor-packed short rib enchiladas and discover why they are the ultimate way to spice up your dinner game! Check out the full recipe and get ready to wow your taste buds.
Salsa Verde Shredded Beef Enchiladas
Rated 5.0 stars by 1 users
Servings
4
Prep Time
2 minutes
Cook Time
30 minutes
Author:
Dot Seven Ranch
Craving the ultimate cozy dinner? These Salsa Verde Short Rib Enchiladas don't miss and are your ticket to comfort food heaven! Tender, slow-cooked short ribs wrapped in warm tortillas, smothered in zesty salsa verde, and baked to cheesy perfection. Perfect for this up coming fall season, this recipe makes plenty for leftovers.
Ingredients
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For the meat: 2 lbs of any kind of roasted beef
- 2 bay leaves
- 1/2 white onion
- 1 tbsp salt
- 2 garlic cloves
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For the salsa verde: 1 lb tomatillos, husked and rinsed
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Depending on how hot your jalapeños. 2 for mild and 3 for spicier. Adjust the amount of peppers to your spice preference.
- 1/2 white onion
- 1 large garlic clove
- 1/2 cilantro bundle
- 1 tbsp chicken boullion
- 10-12 corn tortillas
- 1/2 cup sour cream/cream cheese
- 2 cups shredded cheese
- Cotija & mexican crema for serving
- Shredded ice burg lettuce & avocado for garnish
Directions
You can either cook meat in a crockpot or cut into smaller pieces and boil on your stove top for roughly 2 hours. Combine the beef, onion, garlic, salt, bay leaves and enough water to submerge the beef. Bring it to boil and then reduce heat to medium, covered. Let that cook until the beef is fall apart tender. Remove the beef, shred and set aside.
Make the Salsa Verde. - In a pot, add tomatillos, jalapeños, garlic, onion. Cover with water and bring to a boil. - Reduce heat and simmer for about 10 minutes until tomatillos change color. Don’t over cook them. Drain. - In a blender, combine your produce, cilantro, chicken boullion and a pinch of pepper. Blend until smooth. In a large skillet pour in your salsa, cooking on medium. Then add your choice of cream (sour cream or crema) about 1/2 cup and mix together.
Prepare the Enchiladas:** - Preheat your oven to 375°F (190°C). - In a skillet, warm some oil over medium heat. Lightly fry each tortilla for about 10-15 seconds on each side until softened with a little crunch. Drain on paper towels.
Spread about ½ cup of salsa verde cream on the bottom of a baking dish. - Fill each tortilla with shredded beef, cheese of your choice and a drizzle of your enchilada sauce. Roll tightly and place seam-side down in the baking dish. - Once all tortillas are filled, and placed in the dish, cover the enchiladas with remaining salsa verde and sprinkle with cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted.
Allow to cool for a few minutes. Serve with shredded lettuce, crema or sour cream, and cotija cheese.
Serve hot & ENJOY!
Recipe Note
Add additional avocado topping if desired with a side of rice and beans.