Ingredients
2 (12-oz.) jars store bought salsa verde
2 large garlic cloves
1 bunch cilantro, thick stems trimmed
1 jalapeño, seeded (optional)
2 tbsp. extra-virgin olive oil, or other neutral oil
1 lb. ground chicken or beef
1 tbsp. taco seasoning, more to taste
1 tsp. salt
2 (16-oz.) cans refried beans
1 (8-oz.) bag shredded white cheddar, divided
12 (6"-8") flour tortillas
Sour cream, for serving
Preparation
Step 1Preheat oven to 350°. Set aside half of the cheese. In a blender, combine the salsa, garlic, cilantro and jalapeño (if using). Blend until very smooth and set aside. Step 2In a large nonstick skillet over medium high heat, heat oil. Add ground meat and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add taco seasoning and cook for another minute. Transfer cooked meat to a bowl. Step 3Without wiping out the pan, add refried beans and cook over medium low heat until just heated through, 2 to 3 minutes. Sprinkle ground meat on top of the beans in the pan. Step 4Pour half of the blended green sauce into a 9” x 13” baking dish. Spread each tortilla with about ⅓ cup of the beans and meat filling and a sprinkling of the remaining cheese. One at a time, roll the tortillas and place them seam-side down in the baking dish until all tortillas have been used.Step 5Pour the remaining sauce over the tortillas and top with the reserved cheese. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is bubbly and melted.
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