Weeknight Eats // Three Cheese Verde Enchiladas



lb lean (at least 80%) ground beef (Optional-veggie it up y’all)
medium onion, chopped (1/2 cup)
cup sour cream
cup shredded Cheddar cheese, manchengo, and mozzarella
tablespoons chopped fresh cilantro
1 packet of taco seasoning for browning the meat
teaspoon pepper
cup chopped bell pepper (any color)
cup water
tablespoon chili powder
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
teaspoon ground cumin
(4.5 oz chopped green chiles, drained
clove garlic, finely chopped
can (15 oz) Muir Glenโ„ข organic tomato sauce
soft corn tortillas (6 inch)
Additional shredded cheese, sour cream and chopped onion, if desired
Optional // I used large and small corn tortillas and topped the tortillas with extra sauce, more cheese, black beans, and also added refined beans inside of the tortillas. Hint // Also serve with your favorite rice and even more peppers for a side.


  • 1
    Heat oven to 350ยฐF. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup onion, 1/2 cup sour cream, 1 cup cheese, taco seasoning, the cilantro and pepper. Cover; remove from heat.
  • 2
    In 2-quart saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
  • 3
    Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture down center of each tortilla; roll up. Place, seam side down, in ungreased 11×7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas.
  • 4
    Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.

Recipe found Here.ย 

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