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Enchiladas Suizas

Creamy, cheesy Enchiladas Suizas made with a tomatillo base and topped with thinly sliced red onion and cilantro.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, enchiladas
Servings: 4


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

Salsa Verde

  • 10 tomatillos husks removed
  • 1 jalapeno whole
  • 1 yellow onion peeled and quartered
  • salt and pepper to taste


Make sauce:

  • 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. 

Make filling:

  • 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.

Salsa Verde

  • 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.