For a milder flavor, remove the seeds and membranes from the jalapenos before blending. Adjust the amount of water in the sauce to achieve your desired consistency. If you don't have queso fresco, Monterey Jack or another mild, melting cheese can be substituted. To keep the tortillas warm while frying, preheat your oven to a low temperature and place the fried tortillas on a baking sheet in the oven.
SPICY Enchiladas Verdes de Queso
-
PREP TIME1 hrs
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 40 mins
-
SERVING5 People
-
VIEWS18
Embark on a culinary journey to Alpoyeca, Guerrero, with these vibrant and authentic Enchiladas Verdes. This recipe, passed down through generations, delivers a fiery kick and an explosion of fresh flavors that will transport your taste buds straight to the heart of Mexico. Prepare for an unforgettable taste experience!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate59 g
-
Cholesterol29 mg
-
Fiber9 g
-
Protein16 g
-
Saturated Fat7 g
-
Sodium499 mg
-
Sugar5 g
-
Fat18 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a blender, combine jalapeno peppers, tomatillos, yellow onion, garlic, and cumin. Add enough water to cover the vegetables. Blend until completely smooth, approximately 1 minute.
02
Step
30 hrs 30 mins
Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 30 seconds. Carefully pour in the blended jalapeno mixture. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and simmer the sauce for 30 minutes, stirring occasionally to prevent sticking. Remove from heat and set aside.
03
Step
0 mins
In a separate skillet, heat 1 cup of vegetable oil over medium heat. Using tongs, gently fry each tortilla in the hot oil for a few seconds per side, until softened and pliable but not crispy. Be careful not to overcook them.
04
Step
0 mins
Quickly dip each fried tortilla into the warm green sauce, ensuring it's well coated. Place the sauced tortilla on a serving plate. Sprinkle generously with shredded queso fresco and roll tightly into an enchilada.
05
Step
0 mins
Arrange the enchiladas on serving plates. Spoon the remaining green sauce over the enchiladas and sprinkle with the remaining queso fresco. Top with shredded lettuce, chopped red onion, and a dollop of sour cream.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Gerhard Padberg
Jun 18, 2025These enchiladas were a hit! The sauce had a perfect level of spice, and the cheese was so creamy.
Carter Fisher
May 28, 2025The frying step can be a bit messy, but it's worth it for the authentic flavor.
Kali Barton
May 28, 2025Great recipe! Easy to follow and delicious results.
Elenora Hickle
May 12, 2025The key is to not overcook the tortillas when frying. They should be pliable, not crispy.
Dayna Keebler
May 5, 2025I made these for a potluck, and they were gone in minutes! Everyone raved about them.
Nelda Breitenberg
Apr 28, 2025I followed the recipe exactly, and it turned out amazing. My family loved it!
Janelle Gutkowski
Apr 28, 2025The sauce was a little too spicy for my taste, so I added a bit more water and sour cream. Next time, I'll use fewer jalapenos.
Abbie Donnelly
Apr 28, 2025I added some shredded chicken to the filling for extra protein. It was a great addition.