Heat up oil in a medium sauté pan over medium heat.
Add diced onion and saute until transparent.
Add ground beef, breaking it up as much as you can. Cover and cook until almost done, stirring and breaking up clumps often.
Add diced tomatillos, diced jalapeno and minced garlic. Stir well.
Add spices, stir well and cook until vegetables are soft and meat is fully done. (Strain off the juice.)
Creamy Tomatillo Sauce:
Heat up oil in a small sauce pot.
Add diced tomatillos, onion, jalapeno, and garlic. Cook covered, over medium heat, until vegetables are softened. Add cilantro and spies, stir well.
Using your immersion blender, puree all the vegetables. (Be careful of the hot splatter.)
Stir in heavy cream and sour cream. Blend more if needed.
Preheat oven to 350° and lightly grease a 9x13 baking dish. Spread a little bit of sauce on the bottom of the baking dish.
Scoop some beef mixture in a tortilla and add some Mexican mix cheese on top. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, cheese and beef.
Pour remaining sauce all over enchiladas and sprinkle Monterrey Jack cheese on top.
Bake for about 20 minutes.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.