Name: Spicy Enchiladas Verdes de Queso Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 5
Cuisine: Mexican
Ingredients: 5 stems removed jalapeño peppers; 3 husks removed, stemmed and halved fresh tomatillos; ½ yellow onion; 2 cloves garlic; 1½ tsp ground cumin; or as needed to cover water; ⅓ cup Vegetable Oil; 1½ cubes chicken bouillon; 1 sprig fresh cilantro; Vegetable Oil; 20 (6-inch) corn tortillas; 12 oz (Mexican fresh cheese), shredded queso fresco; ½ head shredded lettuce; 1 small chopped red onion; 5 tbsp or to taste sour cream

How To Make Spicy Enchiladas Verdes de Queso

These spicy enchiladas are made with fried tortillas stuffed with queso fresco. They’re served with a flavorful sauce packed with jalapeno peppers.

Preparation: 1 hour

Cooking: 40 minutes

Total: 1 hour 40 minutes

Serves:

Ingredients

5jalapeno peppers,stems removed
3fresh tomatillos,husks removed, stemmed and halved
½yellow onion
2clovesgarlic
1½tspground cumin
water,or as needed to cover
⅓cupvegetable oil
1½cubeschicken bouillon
1sprigfresh cilantro
vegetable oil
20corn tortillas,(6-inch)
12ozqueso fresco,(Mexican fresh cheese), shredded
½headlettuce,shredded
1smallred onion,chopped
5tbspsour cream,or to taste

Instructions

Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender. Pour in enough water to cover the vegetables. Blend for about 1 minute until liquified.
Heat ⅓ cup vegetable oil in a skillet over medium-high heat for about 30 seconds just until the oil has begun to warm. 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 completing the remaining steps.
Heat 1 cup vegetable oil in a skillet over medium heat. Using 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, then place on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada.
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.