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SPICY Enchiladas Verdes de Queso
SPICY Enchiladas Verdes de Queso
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Authentic corn enchiladas with spicy tomatillo sauce and Mexican fresh cheese.
Ingredients:
  • 1.5 cubes chicken bouillon
  • 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 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
Instructions:
  • Combine jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender, then add water to cover the vegetables. Blend until smooth, approximately 1 minute.
  • Gently warm 1/3 cup vegetable oil in a skillet over medium-high heat for about 30 seconds. Pour in the blended jalapeno mixture, add chicken bouillon cubes and cilantro, then reduce heat to medium. Simmer the sauce for 30 minutes, stirring occasionally. Remove skillet from heat and set aside as you finish up the recipe.
  • In a skillet over medium heat, heat 1 cup of vegetable oil until hot. Using tongs, fry each tortilla for a few seconds on each side until pliable. Avoid overcooking.
  • Dip the crispy tortilla generously in the vibrant green sauce, then transfer it to a serving plate. Sprinkle the tortilla with roughly 2 teaspoons of shredded queso fresco and carefully roll it into a delicate enchilada. For efficiency, consider having one person fry the tortillas while another expertly handles the dipping, filling, and rolling process.
  • Plate the enchiladas, generously spoon over the remaining green sauce, sprinkle with the remaining queso fresco cheese, add a layer of shredded lettuce, sprinkle with chopped red onion, and finish each serving with a dollop of sour cream.

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