Slow-Cooked Beef Enchiladas with Roasted Tomatillo Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef enchiladas smothered in a tangy tomatillo sauce, topped with melted cheese and fresh cilantro. This mexican-inspired quick meals (vegetarian-friendly) ready in about 75 minutes blends (24 oz) ground beef, corn tortillas tortillas, husked and rinsed tomatillos tomatillos into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (10 ratings) Prep: 30 min Cook: 45 min Serves 6 Mexican cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced onion and 3 minced garlic cloves. Sauté for 2-3 minutes until softened. Add 1.5 lbs ground beef, 1 tsp chili powder, and 1 tsp cumin. Cook for 8-10 minutes until browned and crumbly, breaking into small pieces with a spatula.
  3. Step 3: In a blender, combine 1 cup tomatillos, 1/2 cup water, 1/2 tsp salt, and 1/2 tsp chili powder. Blend until smooth. Transfer to a saucepan, add 1/2 tsp cumin, and simmer for 10-12 minutes until thickened, stirring occasionally.
  4. Step 4: Wrap 1/3 cup beef mixture in each tortilla, fold into a half-moon shape, and place on the baking sheet. Bake for 10-12 minutes until tortillas are golden and crisp.
  5. Step 5: Pour 1.5 cups tomatillo sauce over the enchiladas, top with 1 cup shredded cheddar cheese, and bake for 8-10 minutes until cheese is bubbly and golden. Garnish with chopped cilantro.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Enchiladas with Roasted Tomatillo Sauce take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Beef Enchiladas with Roasted Tomatillo Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Beef Enchiladas with Roasted Tomatillo Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Enchiladas with Roasted Tomatillo Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Cooked Beef Enchiladas with Roasted Tomatillo Sauce vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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