Bean and cheese enchiladas suizas
These bean and cheese enchiladas are kid-approved and a back-to-school hit in my household. I love the creamy salsa verde that makes these enchiladas "suizas," and here, I use beans instead of the traditional shredded chicken. I sometimes add sautéed kale to the filling – which adds a boost in texture and earthiness (and my toddler doesn't seem to mind!). Giving the tortillas a dip in hot oil makes them pliable, so don't skip it.
– Lesley
Featured bean: Mayocoba
Other beans to try: Southwest Red, Southwest Gold
Take 'em from dried to cooked with our guide!
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
Steps
Make the salsa verde: Place tomatillos in a medium saucepan and cover with water. Bring to a simmer and cook until they turn pale green and are soft but not breaking down, about 10 minutes. Strain and transfer to a blender or food processor, and add onion, jalapeño, cilantro, garlic, and 2 tsp kosher salt. Blend until smooth. Heat 1 tbsp oil in a large skillet over medium heat. Once hot, add the sauce and cook to thicken, about 5 minutes. Remove from heat and cool for 5-10 minutes before stirring in crema or sour cream. Season with salt and pepper and set aside.
Assemble the enchiladas: Preheat the oven to 375 degrees. Spread 1 cup of the salsa verde in a 9 x 13 baking dish. Heat ⅓ cup oil in a medium skillet over medium-high. Meanwhile, get your work station ready: place a paper towel lined plate next to the skillet, followed by the salsa verde, an empty plate for assembly, grated cheese, cooked and strained beans, and finally, the baking dish.
Once the oil is hot, working one at a time, fry each tortilla for 8-10 seconds per side, reducing heat if oil gets too hot and sputters. The tortilla should puff slightly. Shake off excess oil and transfer to paper-towel lined plate. Using your hands, dip tortilla in the salsa verde and rub it with some sauce on both sides. Transfer to empty plate and add about 3 tbsp beans and 1 tbsp grated cheese in a line down the middle. Roll tortilla up and place seam side down in baking dish. Repeat until you've used all 12 tortillas, all 2-½ cups beans, and all but ½ cup grated cheese. In a standard dish, you'll want 8 going lengthwise and 4 in the remaining space going the opposite direction.
Bake and serve: Pour remaining salsa verde over the top, spreading evenly, cover with foil, and bake for 20 minutes. Uncover, sprinkle remaining ½ cup grated cheese followed by 1 cup crumbled queso fresco, and continue to bake until cheese is melted and bubbly, about 15 minutes. Serve enchiladas with sliced radishes, shredded lettuce, avocado, lime wedges, and hot sauce, if desired.
