I love meals that are easy and quick to make, warm and comforting, often topped with cheese, and just spicy enough. Enchiladas are like, the perfect meal! This version uses a kind of salsa verde and is topped with tangy sour cream. I love to add fresh tomatoes and avocado. Hope you love it!
2 garlic cloves, minced
4 ounces green enchilada sauce
1 cup chicken broth
2 ounces sour cream
10 ounces ground beef
6 six-inch flour tortillas
4 ounces shredded cheddar-jack blend
Flour, salt, pepper, oil, vinegar
Preheat oven to 450 degrees F.
In a liquid measuring cup, whisk together garlic, green enchilada sauce, chicken broth, half of the sour cream, 2 tablespoons flour, and 1/2 teaspoon salt. Set aside.
Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high heat. Add beef and season with salt and pepper. Cook until browned and cooked though. Transfer to a bowl.
Add reserved sauce to same skillet. Bring to a boil and cook, whisking constantly, until thickened and coats back of a spoon, about 3 minutes. Add 1⁄4 cup of the sauce to bowl with beef and stir to combine.
Transfer half of the remaining sauce to a small bowl.
Arrange tortillas on a work surface. Divide beef filling among each, then roll up and place seam-side down in skillet with sauce. Pour remaining sauce over top, then sprinkle with cheese.
Bake enchiladas on upper oven rack until cheese is melted and sauce is bubbling, 12 to 15 minutes.
Remove enchiladas from oven and let cool for 5 minutes. In a small bowl, thin remaining sour cream by adding 1 teaspoon vinegar at a time until it drizzles from a spoon. Season to taste with salt and pepper.
Serve beef enchiladas verde with sour cream alongside or drizzled over top. Enjoy!