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Chef Diana
Chef Diana

Green Chili Veal Enchiladas

This week we’re cookin’ with veal. Here’s our recipe for green chili enchiladas using ground veal. We’ve decided to take this protein to a place it’s not usually featured: in Mexican-inspired green chili enchiladas. The subtle spiciness of tomatillo and jalapeño and the tender veal pair so well together–it’s surprising that we’ve never made this before! Let’s get together and cook a dish that’s perfect for a weeknight dinner or a backyard hang.

Thanks to our friends at veal.org!!!


Serves: 8 – 10
Prep time: 30 minutes
Cook time: 30 minutes


Veal Enchilada Filling:
● 1 tablespoon olive oil
● 1 small onion, diced
● 3 garlic cloves, finely chopped
● 1 pound ground veal
● 1 teaspoon kosher salt
● 1 teaspoon ground cumin
● 1 teaspoon dried oregano
● 8 ounces, 1 cup, diced green chiles, lightly drained
● 8-ounce package cream cheese, room temperature
● 1 can (15-ounces) black beans, rinsed and drained
● 1⁄2 cup chopped fresh cilantro
● 1⁄2 teaspoon lime zest
● 1 tablespoon fresh lime juice

● 1 16 ounce jar of salsa verde

● 2 to 3 tablespoons olive oil, divided
● 15 corn tortillas
● 8 ounces Monterey jack cheese, shredded (about 2 cups)
● Handful of chopped fresh cilantro for garnish
● Sliced avocado, for serving
● Sour cream, for serving


1. Preheat the oven:
Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and
set aside.

2. Prepare the veal filling:
In a large skillet set over medium high heat add 1 tablespoon olive oil, the
onions, and garlic. Saute until softened, about 3 to 5 minutes. Add the ground
veal and cook until you no longer see any pink, about 5 to 7 minutes. Stir in the
cumin, oregano, and salt. Cook for 1 minute more to toast the spices.
In a medium bowl, combine the green chilies and softened cream cheese. Mix
well. Add the warm veal mixture along with the black beans cilantro, lime zest,
and juice. Stir until well mixed.

3. Cook the tortillas:
Set a large skillet over medium high heat. Drizzle in about 1 teaspoon of olive oil
then add a corn tortilla to the skillet. Cook until softened and golden brown,
about 1 to 2 minutes per side. Remove the tortilla to a plate and repeat this
with all of the tortillas.

4. Assemble the enchiladas:
Add 1/2 cup of the salsa to the bottom of the enchilada dish.
Add about 1/3 cup of the veal mixture to a tortilla then top with 1 tablespoon of
the salsa. Add about 1 tablespoon of the shredded cheese. Then carefully roll
the tortilla up and place it in the dish, seam side down. Repeat this until the
dish is full.

Top the enchiladas with the remaining salsa and then the cheese. Bake for 20
to 30 minutes until the enchiladas are bubbling and the cheese is melted and
golden in parts.

5. Serve the enchiladas:
Serve each portion of enchiladas with chopped cilantro, sliced avocado and
sour cream.