As promised, a week full of #CincoDeMayo recipes including these Enchiladas Suiza made with ground beef. Creamy, cheesy Enchiladas Suiza uses a tomatillo base and gets tops with thinly slices red onion and cilantro.
Who wouldn’t want to dive into a big ‘ol dish of cheesy enchiladas? These Enchiladas Suiza are made with ground beef, but you could easily make them vegetarian and just use cheese as the filling. In fact, that’s how I like them best! Whenever I make a batch for the family, I make two full dishes of these, one with beef and one with cheese.
This recipe uses my Salsa Verde recipe combined with a little cream for the sauce. I told you that Salsa Verde comes in handy..always make extra! Fresh is BEST, but if you don’t have fresh ingredients on hand, just substitute canned green enchilada sauce for the salsa verde. It will still be super good!
Here’s the link to the Salsa Verde recipe: https://theherbalistandthecarnivore.com/2019/04/25/salsa-verde/
For the sauce:
- 1 tbsp vegetable oil
- 3 cups salsa verde recipe below (or use canned green enchilada sauce)
- ¼ cup cream
- 1 tsp sugar
- 1 lb ground beef
- 1 clove garlic minced
- ½ yellow onion diced
- 1 Knorr tomato bouillon cube found in Mexican food section at grocery
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¼ tsp cumin
- ¼ cup water
- salt and pepper to taste
- 1 lb Monterrey jack cheese shredded
- 10 medium corn tortillas
- ¼ red onion thinly sliced
- ¼ cup cilantro chopped
- 10 tomatillos husks removed
- 1 jalapeno whole
- 1 yellow onion peeled and quartered
- salt and pepper to taste
- Heat vegetable oil in a medium sauce pan (large enough to lay tortilla in) over medium heat. Pour salsa verde in hot oil and cook for about 2 minutes. Stir in cream and sugar. Reduce heat to low.
- Heat a medium saute pan over medium heat. Add onion and garlic to dry pan. Cook until softened about 1-2 minutes.
- Add ground beef, breaking it up as you cook it until well browned.
- Drain grease from ground beef mixture and return to stove top.
- Add tomato bouillon, onion powder, smoked paprika, cumin and salt and pepper, stir.
- Add water and stir. Set aside.
- Place ⅓ of the sauce in the bottom of a casserole dish
- Dip corn tortilla on both sides in sauce, then place in casserole dish.
- Fill tortilla with about ¼ cup ground beef mixture and about 1 tbsp cheese. Roll up and place seam side down in casserole dish.
- Repeat with the rest of the tortillas.
- Sprinkle remaining cheese over top and bake at 350 degrees until bubbly about 30 minutes.
- Remove from oven and top with cilantro and red onion.
- Place tomatillos, jalapeno and onion on a sheet pan under broiler and cook until charred on both sides about 10 minutes.
- Transfer to a blender and blend until smooth. Season with salt and pepper.