One-Pan Beef Enchiladas Verdes
with Mexican Cheese Blend & Hot Sauce Crema
- Milk
- Soy
- Wheat
When it comes to Mexican-style cuisine, burritos typically get all the glory. In our humble opinion, enchiladas are an unsung dinner hero. They’re technically easier-to-assemble burritos that get smothered in a delicious sauce, but they’re really so much more than that! Ours start with spiced beef and charred green pepper that get rolled up in warm tortillas. This winning combo gets topped with tangy salsa verde and cheese, then baked until bubbly and melty. Hear that? That’s the sound of the dinner bell!
Ingredients
1 unit
Long Green Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
7.06 ounce
Green Salsa
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and heat broiler to high. Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips.
• In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until softened and lightly blistered, 5-7 minutes.
• Add another drizzle of oil and beef* to pan with green pepper. Season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.
• Place a small amount of beef filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used to cook filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish. • Top with remaining salsa and sprinkle with Mexican cheese blend.
• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and serve.
Ground Beef is fully cooked when internal temperature reaches 160º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty, flavorful enchiladas; some found the verde sauce too sour or spicy for their taste 🌶️.
- Ease of prep: Customers praised how quick and easy this one-pan meal was to prepare, with simple assembly and cleanup.
- Suggestions: Consider adding beans, rice, or more veggies as sides; some prefer corn tortillas for better texture.
- Portions: Several mentioned needing a side dish to feel like a complete meal; others found it surprisingly filling.
- Spice level: Opinions varied widely; consider adjusting seasoning to taste or offering a milder option.
Reviews from our home cooks
The enchiladas were tasty. I stacked them in a cast iron skillet instead of rolling them. They turned out really good. The crema didn't have much flavor. Added a little garlic powder and onion powder. That helped to give it a little boost. All in all, an easy and flavorful meal.
The One-Pan Beef Enchiladas Verdes with Mexican Cheese Blend & Hot Sauce was very tasty, and it only took 25 minutes to prepare and cook.
Very easy recipe with little clean up and tasted great. It could use more salsa verde and cheese to cover the enchiladas though. I also used very little cooking oil as the meat is pretty greasy already.
This was delicious. The hot sauce crema was not too spicy. I liked the addition of the peppers cooked with the meat and roasting the enchiladas instead of baking.
I love verde sauce and enchiladas so I was really excited for these. Dish was delicious although I think I like verde sauce enchiladas with chicken more than beef. I didn't think the beef paired quite as well with the verde sauce. They were easy to make but one thing that made it a little difficult was that I didn't have a broiler safe pan to use so I ended up baking them at like 375 in a Pyrex glass dish so I had to cook it longer. After making this dish though, I decided owning a broiler safe pan was a good idea so I bought one :)
This is the best Enchiladas. The beef seasoning and the salsa verde is heavenly. The kit came with 6 flour tortilllas. Perfect meal for two.
I love beef enchiladas! These were great! I've always had them with red enchilada sauce, it was interesting with the verdes sauce.
I made the turkey poblano, black bean chili with these beef enchiladas verdes. So good. I wish I had made more. Everyone loved the chili... and the beef enchiladas. Since we were in MN/WI, I had more Mexican cheese mix and some green/tomatillo sauce to add to this dish. These were great with a dark beer with some lime wedges.
I've eaten the red sauce enchiladas before. This verde sauce was good. We are not so scared to eat verde anymore. Thank you for putting together great tasting food.
The recipe was super easy and quick but cooking instructions to place under the broiler only melted the cheese. By the time I had filled the tortillas and added them to the pan and the cold sauce on top, the cheese browned well before the verde sauce heated. Suggest cooking in oven for 10 min to heat/warm everything through again and broil as last step. Didn't love verde sauce, would be better mixed with sour cream to cut the tanginess.
