Spicy Enchiladas Verdes de Queso

Name: Spicy Enchiladas Verdes de Queso
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: ['5', '20 rolled enchiladas']
Cuisine: mexican
Ingredients: 5 jalapeno peppers, stems removed; 3 fresh tomatillos, husks removed - stemmed and halved; 0.5 yellow onion; 2 cloves garlic; 1.5 teaspoons ground cumin; water, or as needed to cover; 0.33333334326744 cup vegetable oil; 1.5 cubes chicken bouillon; 1 sprig fresh cilantro; vegetable oil; 20 (6 inch) corn tortillas; 1 (12 ounce) package queso fresco (Mexican fresh cheese), shredded; 0.5 head lettuce, shredded; 1 small red onion, chopped; 5 tablespoons sour cream, or to taste

4.70 (6)

⏱ 100 mins 🍽 ['5', '20 rolled enchiladas'] 🌶 mexican 🏷 Main course

This traditional Mexican dinner features corn tortillas that are lightly fried, then dipped in a homemade spicy green sauce made from tomatillos and jalapeños. Each tortilla is filled with shredded queso fresco, rolled, and then served with more sauce, fresh lettuce, chopped red onion and a dollop of sour cream. The recipe yields about 20 enchiladas, perfect for sharing. The total preparation and cooking time is around 100 minutes.

Ingredients

5 jalapeno peppers, stems removed
3 fresh tomatillos, husks removed - stemmed and halved
0.5 yellow onion
2 cloves garlic
1.5 teaspoons ground cumin
water, or as needed to cover
0.33333334326744 cup vegetable oil
1.5 cubes chicken bouillon
1 sprig fresh cilantro
vegetable oil
20 (6 inch) corn tortillas
1 (12 ounce) package queso fresco (Mexican fresh cheese), shredded
0.5 head lettuce, shredded
1 small red onion, chopped
5 tablespoons sour cream, or to taste

Method

Add the jalapeno peppers, tomatillos, yellow onion, garlic and cumin to a blender, then pour in water until the vegetables are just covered. Blend the mixture until smooth, for about 1 minute.
Warm 1/3 cup of vegetable oil in a skillet for roughly 30 seconds, then pour the blended mixture into the oil. Stir in the chicken bouillon cubes and the cilantro sprig. Cook the sauce for 30 minutes, stirring now and then, then remove it from the heat and set it aside.
Heat 1 cup of vegetable oil in a separate skillet. Using tongs, briefly fry each corn tortilla for a few seconds on each side until pliable, being careful not to overcook them.
Dip a fried tortilla into the prepared green sauce to coat it, then place it on a plate. Sprinkle approximately 2 teaspoons of shredded queso fresco over the tortilla and roll it up. It works well if one person fries the tortillas while another dips, fills and rolls them.
Arrange the rolled enchiladas on serving plates. Spoon the remaining green sauce over them and sprinkle with the rest of the queso fresco. Top with shredded lettuce and chopped red onion, then finish each serving with a tablespoon of sour cream.

Nutrition (per serving)

Calories448 kcal

Fat18 g

Sugars5 g

Protein16 g

Sodium499 mg

Recipe details

CategoryMain course

Cuisinemexican

Authorred5