Beef Enchiladas with Red and Green Sauces

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Ancho chiles and tomatillos add color and authentic south-of-the-border flavor to the two sauces in these superb enchiladas

Cooking Method:
Sautéing Sautéing
Prep Time :
1 hr 30 min
Servings :
  • Ingredients
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    1 pound ground beef
    1 cup onion, chopped
    3/4 cup frozen corn
    1 teaspoon salt
    1 teaspoon ground cumin
    1/2 teaspoon black pepper, freshly ground
    3/4 cup reduced-fat shredded Mexican cheese blend, divided
    8 corn tortillas

    Ancho Chile Sauce

    3 dried ancho chiles
    2 cups boiling water
    1/4 cup reduced-fat dairy sour cream
    3 tablespoons packed brown sugar
    2 cloves garlic, minced
    1/2 teaspoon salt

    Verde Sauce

    12 ounces tomatillos, peeled
    1/4 cup fresh cilantro, chopped
    1/4 cup onion, minced
    1/4 cup fresh lime juice
    1 medium jalapeño pepper, seeded and minced
    1 teaspoon garlic, minced
    1 teaspoon olive oil
    1/2 teaspoon sugar
    1/2 teaspoon salt


    To prepare Ancho Chile Sauce, remove and discard stems from chiles. Pour boiling water over chiles in medium bowl; let stand 30 minutes or until chiles are softened. Drain chiles, reserving liquid. Place chiles with seeds, 1/2 cup reserved liquid, sour cream, brown sugar, garlic, and salt in food processor bowl. Cover; process until smooth. Set aside.
    To prepare Verde Sauce, place tomatillos in medium saucepan. Add enough water to cover. Bring to a boil; cook 8-10 minutes or until tender. Drain; coarsely chop tomatillos. Combine tomatillos, cilantro, onion, lime juice, jalapeño, garlic, oil, sugar, and salt in medium bowl. Set aside.
    Heat oven to 350°F. Brown ground beef with onion in large non-stick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in 3/4 cup of the Verde Sauce, corn, salt, cumin, and black pepper; cook 2 to 3 minutes or until heated through. Stir in 1/2 cup cheese; remove from heat.
    Reserve 1/3 cup Ancho Chile Sauce; pour remaining sauce into shallow dish. Spray 11 3/4 X 7 1/2-inch baking dish with nonstick cooking spray. For each enchilada, dip 1 tortilla into sauce to coat. Spoon about 1/2 cup beef mixture down center of tortilla. Fold 1 side of tortilla over filling and roll up. Place seam-side down in baking dish. Pour any remaining sauce from shallow dish over enchiladas.
    Cover with aluminum foil. Bake in 350°F over 20 minutes. Remove foil; top with reserved Ancho Chile Sauce and remaining 1/4 cup cheese. Cover and bake about 5 minutes or until cheese is melted. Serve with remaining Verde Sauce.


For best results, use only corn tortillas, as they are less likely to break while forming enchiladas.

Serving Suggestions:

Serve with a side of Mexican rice for a complete Mexican experience.