Quick Beef Enchiladas with Salsa Verde

Quick Beef Enchiladas with Salsa Verde
Photo by Scott Phillips


  • 2/3 cup roughly chopped fresh cilantro
  • Freshly ground black pepper
  • 1 lb. lean ground beef
  • 1-½ Tbs. canola oil
  • 2 tsp. ground cumin
  • 1 large yellow onion, half cut into 4 wedges, half chopped
  • 8 6-inch corn tortillas
  • + 4 more ingredients
    • Kosher salt
    • 1 lb. tomatillos (about 15 medium), husked and rinsed
    • 3 jalapeños, stemmed and halved lengthwise (seeded, if you like)
    • 1-½ cups shredded Monterey Jack cheese

Bring a medium pot of salted water to a boil. Add the tomatillos, jalapeños, and onion wedges; cover and simmer until tender, about 10 minutes. Drain well and transfer to a blender along with 1/3 cup of the cilantro. Purée until just slightly chunky and season to taste with salt. Meanwhile, heat...

View full recipe at Fine Cooking


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