SPICY Enchiladas Verdes de Queso
Ingredients1 h 40 m servings 448
- 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.
- 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.
Per Serving: 448 calories; 18.1 58.8 16.2 29 499 Full nutrition
ReviewsRead all reviews 5
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...
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!
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...
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 a...