Quick Beef Enchiladas with Salsa Verde
I made these last night and they were amazing. One of those dishes where you wake up in the middle of the night wanting to eat more.
The only change I made ingredient wise was to add a few tablespoons of cream to the sauce. It was initially way too hot and the cream not only cooled it down a little, but added some richness. I also assembled cold and baked for about 30 minutes because my broiler only covers about a 2 inch square area.
Wish I had taken some photos.
Serves 4
1 lb. tomatillos (about 15 medium), husked and rinsed
3 jalapeños, stemmed and halved lengthwise (seeded, if you like)
1 large yellow onion, half cut into 4 wedges, half chopped
2/3 cup roughly chopped fresh cilantro
1-1/2 Tbs. canola oil
1 lb. lean ground beef
2 tsp. ground cumin
Freshly ground black pepper
8 6-inch corn tortillas
1-1/2 cups shredded Monterey Jack cheese
Bring a medium pot of salted water to a boil. Add the tomatillos, jalapeños, and onion wedges; cover and simmer until tender, about 10 minutes. Drain well and transfer to a blender along with 1/3 cup of the cilantro. Purée until just slightly chunky and season to taste with salt.
Meanwhile, heat 1 Tbs. of the oil in a large skillet over medium-high heat. Add the beef, chopped onion, cumin, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally to break up the meat, until cooked through, about 5 minutes. Stir 1/2 cup of the salsa verde into the beef.
Position a rack about 6 inches from the broiler and heat the broiler to high. Grease a 9x13-inch metal or ceramic baking dish with the remaining 1/2 Tbs. oil.
Wrap the tortillas in a few slightly damp paper towels and microwave on high until warm, 30 to 45 seconds. Working with one tortilla at a time, spoon some of the beef mixture down the center of the tortilla and sprinkle with 1 Tbs. of the cheese. Roll up snugly and transfer to the prepared baking dish, seam side down. Repeat with the remaining tortillas and beef mixture. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Broil until golden brown and bubbly, 3 to 5 minutes. Garnish with the remaining cilantro and serve.
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Next time, though, I will probably seed and devein the jalapeños. It was just a bit too much for me.
I have used it in lasagnas with excellent results, though.
Not the healthiest stuff in the world, but it is tasty.
My other hidden pleasure is this stuff:
When I serve it, people rave. I have to be careful to hide the box!
I had made the meat mixture earlier in the day, so it was a pretty solid consistency.
I also used larger tortillas, so they came out more like a burrito.
Served with rice and tomatoes, it made a very nice presentation.
Thanks for the recipe!
I'll just be subbing ground bison for beef.
We reheated the leftovers last night and, while not quite a good, they were still delicious.
Enjoy! The Bison should work great.
that can be made in the crock pot
i'm making it tommorrow but doing enchildas instead of plain burritos
it's green chili based, but i bought jarred salsa
They are cheap, available here right now, and have a unique taste.
Let us know how yours turns out.
i'm gonna turn it off in about 45 minutes so it can cool a bit before making the enchiladas when hubby gets home
it smells awesome tho!! 
Give it a shot next time you see tomatillos at the market.
