SPICY ENCHILADAS VERDES DE QUESO
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!
Provided by red5
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 5
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 447.7 calories, Carbohydrate 58.8 g, Cholesterol 28.6 mg, Fat 18.1 g, Fiber 8.6 g, Protein 16.2 g, SaturatedFat 6.7 g, Sodium 498.7 mg, Sugar 4.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Michael Kennedy
[email protected]I'm not a big fan of enchiladas, but these were actually really good. The sauce was flavorful and the cheese filling was very cheesy.
Shanto Shak
[email protected]These enchiladas were amazing! The sauce was flavorful and the cheese filling was gooey and delicious. I will definitely be making these again.
Adil G786
[email protected]I followed the recipe exactly and my enchiladas turned out terrible! The sauce was too thin and the cheese didn't melt. I'm not sure what went wrong.
Asadali md
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some extra spices next time.
SK saidul sardar
[email protected]I'm a vegetarian so I used tofu instead of cheese in these enchiladas. They were still very good, but I think they would have been better with cheese.
Bilal Azmat
[email protected]I made these enchiladas exactly as the recipe said and they turned out perfect! The sauce was flavorful and the cheese was melted and gooey.
Tea S
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.
viraj seegolam
[email protected]I'm not a huge fan of spicy food, but these enchiladas were still delicious. The verde sauce had a nice flavor and the cheese filling was very cheesy.
Daniyal Dani
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought verde sauce and it worked perfectly.
Michael Anaki
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them, and I even got a few requests for the recipe.
Genevieve
[email protected]These enchiladas were a hit with my family! The spicy verde sauce had just the right amount of heat, and the cheese filling was gooey and flavorful. I'll definitely be making these again.