My mother-in-law hails from the small town of Alpoyeca, Guerrero in Mexico. She makes the most delicious Enchiladas Verdes, and I wanted to share this authentic Mexican recipe with everyone. A word of warning, I am not going to alter her recipe so people who can't handle spiciness might want to add more water or less jalapenos. Enjoy!

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Recipe Summary

prep:
1 hr
cook:
40 mins
total:
1 hr 40 mins
Servings:
5
Yield:
20 rolled enchiladas
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.

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  • Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.

  • Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.

  • Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.

  • Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

448 calories; protein 16.2g; carbohydrates 58.8g; fat 18.1g; cholesterol 28.6mg; sodium 498.7mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
05/02/2012
Thanks for an authentic recipe, and for not altering it; otherwise it would not be authentic; that's the problem with most "Mexican" recipes; well-meaning souls try to dumb it down for Americans, and lose the authentic flavor. Very good!! Read More
(16)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/01/2012
Thanks for an authentic recipe, and for not altering it; otherwise it would not be authentic; that's the problem with most "Mexican" recipes; well-meaning souls try to dumb it down for Americans, and lose the authentic flavor. Very good!! Read More
(16)
Rating: 4 stars
08/09/2012
This recipe was great... Everyone loved it! It wasn't very spicy so I will add more jalapenos next time for a little more kick! Read More
(6)
Rating: 4 stars
11/09/2014
Well i hate to say it but I had to use a Enchilada verde sauce from a can cause it is way way faster. I fried the corn tortillas and then dipped them in the verde sauce then followed the recipe the rest of the way. Our 2yr old loved them so much he asked for a second enchilada. I served this with a side of black beans and lime wedge. Pretty delicious. Thanks for sharing the recipe these recipes help me to improvise. Took me just 35 minutes to make the whole meal. Read More
(2)
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Rating: 5 stars
05/08/2015
I went to a mexican market last night to make this on Saturday because you just can't beat fresh cheese and corn tortillas just created pressed and still warm in the bag when you pick them up... I also have to give you total props for not modifying the recipe if the recipe is too spicy mooooove along! lol Read More
Rating: 5 stars
11/01/2017
I am so excited with this recipe! I made it as written and it is awesome! We have a wonderful Mexican Restaurant in town and I always order the Enchiladas Verdes and tonight these were just as great as theirs. Thank you for posting this recipe! Read More