Bean and cheese enchiladas suizas
These bean and cheese enchiladas are kid-approved in my household. I love the creamy salsa verde that makes these
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at primarybeans.com.
Cooking tools:
- Blender
- Food processor
- Colander
- Grater
- Saucepan
- Skillet
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Aluminum foil
Ingredients
- 1-½ lbs (10-15 depending on size) fresh tomatillos, husks removed
- 1 small white onion, halved
- 1 jalapeño, halved and seeded
- 1 large bunch cilantro (including stems)
- 1 garlic clove
- 2 tsp kosher salt & freshly ground black pepper
- Neutral oil, such as avocado
- ⅓ cup Mexican crema or sour cream
- 12 corn tortillas
- 2-½ cups cooked strained beans, cooked according to our guide
- 2 cups grated melty cheese like queso Oaxaca or Monterey Jack (about 7 oz)
- 1 cup crumbled queso fresco
- Sliced radishes, shredded lettuce, avocado, lime wedges, hot sauce, for serving
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