Beef Green Enchilada Casserole




Enchiladas are a staple in many Mexican households and I love that they can be prepared in a variety of ways. I usually serve enchiladas rolled in the traditional way but when I am entertaining a large crowd, I find making a casserole is less-time consuming. You can adjust the spiciness of this dish by altering the amount of jalapeños. Also, to keep your tomatillo sauce from tasting sour, do not cook the tomatillos too long. Remove them from the stove once their skin begins to darken but they remain firm. Adding a pinch of baking soda when it’s time to blend them also helps.

Serves 8


7.5 lb. flank steak

15 corn tortillas

2 cups shredded Mexican white cheese such as Oaxaca

10.5 oz. can cream of mushroom

12 tomatillos, peeled, and washed

6 jalapeños, stems and seeds removed

4 Roma tomatoes

1/2 small white onion

6 garlic cloves, peeled

handful fresh cilantro

3-4 chicken bouillon cubes (adjust according to taste)

1/2 tbsp. salt

cooking oil

8×12 casserole dish

– In a pot, add flank steak, 1/2 tbsp. salt, 1/4 white onion, and two garlic cloves. Cover with water and cook until steak is tender and shreds apart easily. Once cooked, shred steak cut into 1-inch strands. Set aside in a covered container.

– In a large pot, add tomatillos, tomatoes, and jalapeños. Cover with water and bring to a boil. Cook only until the tomatillos begin to change color but remain firm to the touch – about ten minutes.

– Drain water and transfer contents to a blender, Add 1/4 white onion, 4 garlic cloves, and a pinch of baking soda. Blend until smooth. Add chicken bouillon and blend until well incorporated.

– In a large pot, add 1 tbsp. of cooking oil and heat. Add sauce into the pot and cook on medium for 10 minutes.

– In the blender, blend cream of mushroom and cilantro. Stir into the tomatillo sauce and continue to cook for another 10 minutes stirring occasionally.

– Taste and adjust seasoning according to taste.

– *Optional* Before you begin to layer the ingredients in your baking dish, you can lightly fry each tortilla and then place them on paper towels to drain any excess oil.

– Cover the bottom of a baking dish with a few tablespoons of sauce. Then add a layer of tortillas and cover them with a few more spoonfuls of sauce. Add shredded beef and a sprinkle of shredded cheese. Continue layering ingredients until your baking dish is complete.

– Bake in the oven at 4000 degrees for twenty minutes or until the cheese melts.

– Serve with a side of rice and beans.

2 Comments on “Beef Green Enchilada Casserole

  1. Deanna, I love this casserole and what’s great is that you can feed a few people since they’re so filling like you say. I hope you give this recipe try! Thanks for commenting.

  2. Thanks for posting this! I love eating new Mexican dishes, so it’s good to know how to cook a few traditional Mexican recipes. This beef green enchilada casserole looks quite delicious. I’ve always been a fan of how cheesy and filling enchiladas are, so I can’t wait to try out this recipe.

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