5.0 from 3 votes
Carne Asada Enchiladas Suizas
Impress your familia with a carne asada recipe that’s unexpected. Tender steak tossed over creamy-coated tortillas and tangy tomatillo sauce makes a mouthwatering stack of warm enchiladas suizas. The best part is this sauce is so simple to make with the help of Herdez cooking sauces and salsas.
Prep Time
15 mins
Cook Time
15 mins
Marinating
30 mins
Total Time
1 hr
Servings: 4 to 6 servings
Calories: 1162 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Carne Asada:
- 1 cup Herdez Salsa Casera
- 1 1/2 pound flap steak or skirt steak
- Kosher salt and freshly ground black pepper
- olive oil for grilling
Sauce:
- 1 ounce jar Herdez tomatillo verde cooking sauce
- 20 ounces Herdez Salsa Verde
- 15 ounces crema Mexicana agria or sour cream
- ½ cup Canola oil for frying
- 12 to 18 corn tortillas preferably white corn
- 1½ cups white shredded cheese asadero, or Oaxaca
- 1 medium red onion finely sliced
Instructions
Carne Asada:
- Place beef in a large bowl and pour the salsa over beef. Massage marinade around so that the beef is well covered and cover bowl. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a grill or grill pan to high. Season steak with salt and pepper. Grill the steak for 5 minutes per side for medium-rare. Let rest 5 minutes, and then slice the meat against the grain into bite size pieces.
Cup of Yum
Sauce:
- Pour tomatillo verde cooking sauce, salsa verde, and crema into large skillet and set over medium-low heat to warm and stir.
Assemble stacked enchiladas:
- In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turn once during frying. Drain on paper towels. Soften tortillas by soaking in chile sauce in skillet one at a time.
- Place a chile-coated tortilla on a serving plate. Layer with some grilled carne asada, shredded cheese, and sliced onion. Top with another coated tortilla. Repeat layers for a total of 3 to 4 tortilla layers per serving.
- Serve stacks with a dollop of guacamole.
Notes
- Take these enchiladas to the next level and serve them with my Guacamole al Pastor.
Nutrition Information
Calories
1162kcal
(58%)
Carbohydrates
63g
(21%)
Protein
56g
(112%)
Fat
76g
(117%)
Saturated Fat
15g
(75%)
Cholesterol
201mg
(67%)
Sodium
2904mg
(121%)
Potassium
1362mg
(39%)
Fiber
7g
(28%)
Sugar
22g
(44%)
Vitamin A
2547IU
(51%)
Vitamin C
12mg
(13%)
Calcium
585mg
(59%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 1162
% Daily Value*
| Calories | 1162kcal | 58% |
| Carbohydrates | 63g | 21% |
| Protein | 56g | 112% |
| Fat | 76g | 117% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 201mg | 67% |
| Sodium | 2904mg | 121% |
| Potassium | 1362mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 22g | 44% |
| Vitamin A | 2547IU | 51% |
| Vitamin C | 12mg | 13% |
| Calcium | 585mg | 59% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.