Enchiladas Suizas de Carne Asada

Enchiladas Suizas de Carne Asada ingredients

• 1 lb Skirt steak
• 1 tsp Garlic powder
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• 1/4 cup White onion
• 1 cup Monterey Jack cheese
• 1 lb Tomatillos
• 1-2 Serrano peppers
• 1/4 White onion
• 2 Garlic cloves
• 1 cup Chicken broth
• 1/2 cup Heavy cream
• 2 tbsp Cream cheese
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 12 Corn tortillas
• 1/4 cup Vegetable oil
• 1 cup Monterey Jack cheese
• chopped Fresh cilantro
• for drizzling Crema Mexicana or sour cream

How to make Enchiladas Suizas de Carne Asada

1. Season the 1 lb skirt steak with 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes on a cutting board, then slice thinly against the grain and chop into small, bite-sized pieces.
2. In a bowl, mix the chopped carne asada with the 1/4 cup finely diced white onion and 1 cup shredded Monterey Jack cheese. Set aside.
3. In a medium saucepan, combine the 1 lb tomatillos, 1-2 serrano peppers (adjust to your heat preference), 1/4 roughly chopped white onion, and 2 peeled garlic cloves. Cover with water and bring to a simmer over medium-high heat. Cook for 10-12 minutes, or until tomatillos are soft and change color. Drain the water, reserving a small amount if needed for blending.
4. Transfer the cooked tomatillos, serranos, onion, and garlic to a blender. Add 1 cup chicken broth and blend until very smooth.
5. Heat 1 tbsp olive oil in a clean saucepan over medium heat. Carefully pour in the blended tomatillo mixture. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
6. Reduce the heat to low. Stir in the 1/2 cup heavy cream and 2 tbsp softened cream cheese until the sauce is smooth and creamy. Season with 1/2 tsp salt, tasting and adjusting as needed. Keep warm.
7. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Heat 1/4 cup vegetable oil in a small skillet over medium heat. Dip each corn tortilla briefly (about 10-15 seconds per side) in the hot oil to soften, then drain excess oil on paper towels. This crucial step prevents them from cracking during rolling.
8. Spread about 1/2 cup of the prepared Suiza sauce on the bottom of the greased baking dish. Take a softened tortilla, spoon about 2-3 tablespoons of the carne asada filling down the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
9. Pour the remaining Suiza sauce evenly over the rolled enchiladas. Sprinkle the top with the remaining 1 cup shredded Monterey Jack cheese.
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot and slightly simmering around the edges. Remove from oven and let rest for 5 minutes before serving to allow the cheese to set slightly. Garnish with chopped fresh cilantro and a drizzle of Crema Mexicana or sour cream.

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