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
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Neffisanurye Neffisa
[email protected]I'm going to try making these enchiladas this weekend. They look so delicious!
Ali Abdul hakim
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Lisa Sutton
[email protected]I'm not a huge fan of enchiladas, but these were actually really good. The cheese and sauce were perfect.
Ana Wilson-Izor
[email protected]These enchiladas were a nice change from my usual Mexican recipes. The green sauce was especially delicious.
Nitesh singh Nitesh singh
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. They were so cheesy and flavorful.
Mianusman Adrees
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. They were easy to make and had a great flavor.
Tufail Shah
[email protected]I've made these enchiladas several times and they're always a crowd-pleaser. They're delicious, easy to make, and look impressive.
Muhammed Ahmed
[email protected]These enchiladas were a hit with my family. They're easy to make and always turn out great.
aiman prx
[email protected]I loved the flavor of these enchiladas. The green sauce was creamy and delicious, and the cheese was melted and gooey.
Alexander Gubski
[email protected]These enchiladas were amazing! They were cheesy, flavorful, and had just the right amount of spice. I will definitely be making them again.