Enchilada Verde Carne Recipe

Appetizers

1. 1

   Preheat the oven to 350°F (175°C) and position a rack in the middle of the oven.

2. 2

   In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.

3. 3

   Add minced garlic to the onion and sauté for 30 seconds until fragrant.

4. 4

   Stir in the shredded beef (carne deshebrada) and 1 cup of the green salsa verde. Cook for 3-4 minutes until heated through and the flavors meld. Stir in chopped cilantro. Remove from heat.

5. 5

   Warm the corn tortillas just until pliable. You can wrap them in damp paper towels and microwave 30-45 seconds, or heat them quickly in a dry skillet with a teaspoon of oil per batch.

6. 6

   Dip each tortilla lightly in a small amount of additional salsa verde, then spoon about 2-3 tablespoons of the beef filling along the center of the tortilla. Roll tightly and place seam-side down in a lightly greased 9x13-inch baking dish.

7. 7

   Repeat with remaining tortillas and filling, arranging enchiladas in a single layer. If needed, you can layer two rows.

8. 8

   Pour remaining salsa verde over the top of the enchiladas. Drizzle crema or sour cream over the surface, then sprinkle shredded cheese (Monterey Jack) and queso fresco if using.

9. 9

   Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbling and the edges of the tortillas are slightly crispy.

10. 10

    Remove from oven and let rest for 5 minutes. Garnish with additional cilantro and a dollop of crema, and serve with lime wedges if desired.