Jarred salsa verde gets a quick blender upgrade for a restaurant-worthy enchilada bake that’s ready in about 30 minutes.
- 2 (10 oz) jars salsa verde
- 1 cup chopped cilantro, plus more to garnish
- 1 tsp ground cumin
- 2 jalapenos, stemmed and roughly chopped (optional)
- 1 tbsp canola oil
- 1 medium red onion, chopped
- 1 lb 90% lean ground beef
- 1 cup frozen corn, thawed
- 1 (15.5 oz) can low-sodium black beans, drained and rinsed
- 8 (6-inch) flour tortillas
- ½ cup crumbled Cotija cheese
- ¼ cup sour cream
- Lime wedges, for serving
- Preheat oven to 400°F. To a blender or food processor, add the salsa verde, cilantro, cumin, and jalapeños, if using. Season with salt and pepper. Pulse mixture until puréed. On the bottom of a 9x13-inch baking dish, spread ½ cup salsa verde mixture in an even layer.
- In a 10-inch skillet, heat the oil on medium-high. Add the onion and ground beef and sauté 6–8 min., stirring constantly, until beef is no longer pink. Stir in the corn, beans, and ½ cup salsa verde mixture. Remove pan from heat. Season with salt and pepper to taste.
- To assemble, add about ¼ cup beef mixture down the center of 1 tortilla and roll up. Place rolled tortilla seam-side down in baking dish. Repeat with remaining filling and tortillas.
- Top tortillas with remaining salsa verde mixture and the cotija cheese. Bake 20–25 min., until tortilla edges are golden brown and cheese is melted. Garnish with the sour cream, cilantro, and lime wedges.
This recipe is
- Nut Free
- May 2022
- Guiding Stars
- Meal Prep
- Egg Free