Penny Bryant
@bryantpenny
Spicy Cheese Enchiladas with Green Sauce
These Spicy Cheese Enchiladas with Green Sauce are a delightful Mexican dish featuring soft corn tortillas filled with creamy queso fresco and topped with a zesty green sauce made from fresh jalapenos and tomatillos. Perfect for a family dinner or a festive gathering, these enchiladas are sure to impress with their vibrant flavors and satisfying textures.
Details
- Cuisine:mexican
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:14
- Views:10
Recipe Information
- Prep time6 min.
- Cook time40 min.
- Total time46 min.
- Servings5
Ingredients
- 5, stems removed
- 3, husks removed - stemmed and halved
- 1/2
- 2 cloves
- 1 1/2 teaspoons
- as needed to cover
- 1/3 cup
- 1 1/2 cubes
- 1 sprig
- 20 (6 inch)
- 1 (12 ounce) package, shredded
- 1/2 head, shredded
- 1 small, chopped
- 5 tablespoons, or to taste (Optional)
Cooking Instructions
Follow our step-by-step guide on how to make Spicy Cheese Enchiladas with Green Sauce.
Step 1
In a blender, combine the jalapeno peppers, tomatillos, yellow onion, garlic, and ground cumin. Add enough water to cover the vegetables and blend until smooth, about 1 minute.
Step 2
In a skillet, heat 1/3 cup of vegetable oil over medium-high heat. Once the oil is warm, pour in the blended jalapeno mixture. Stir in the chicken bouillon cubes and cilantro. Reduce the heat to medium and let the sauce simmer for 30 minutes, stirring occasionally. Remove from heat and set aside.
Step 3
In another skillet, heat 1 cup of vegetable oil over medium heat. Using tongs, carefully fry each tortilla for a few seconds on each side until pliable, being careful not to overcook them.
Step 4
Dip each fried tortilla into the green sauce to coat, then place it on a serving plate. Sprinkle about 2 teaspoons of shredded queso fresco on the tortilla and roll it up to form an enchilada. It’s helpful to have one person frying the tortillas while another dips, fills, and rolls them.
Step 5
Arrange the enchiladas on serving plates, spooning additional green sauce over the top. Sprinkle with remaining queso fresco, then add shredded lettuce and chopped red onion. Finish with a dollop of sour cream if desired.