SPICY Enchiladas Verdes de Queso

Name: SPICY Enchiladas Verdes de Queso
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 20
Cuisine: Mexican
Ingredients: 2 cubes chicken bouillon; 20 6-inchs (6 inch) corn tortillas; 1 sprig fresh cilantro; 2 cloves garlic; 2 teaspoons ground cumin; 5 jalapeno peppers, stems removed; 1 heads lettuce, shredded; 340 grams package queso fresco (Mexican fresh cheese), shredded; 1 small red onion, chopped; 3 fresh tomatillos, husks removed - stemmed and halved; 20 servings vegetable oil; 1 yellow onion

The recipe SPICY Enchiladas Verdes de Queso is ready in roughly 1 hour and 40 minutes and is definitely a great gluten free option for lovers of Mexican food. This recipe makes 20 servings with 237 calories, 5g of protein, and 19g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken bouillon, onion, tomatillos, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Jalapeno Pepper

Yellow Onion

Tomatillos

Vegetable

Garlic

Cumin

Water

Equipment you will use

Blender

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.

Ingredients you will need

Chicken Bouillon Cube

Cooking Oil

Cilantro

Jalapeno Pepper

Sauce

Equipment you will use

Frying Pan

Remove green sauce from heat and allow to stand while you complete remaining steps.

Ingredients you will need

Sauce

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.

Ingredients you will need

Cooking Oil

Tortilla

Equipment you will use

Frying Pan

Tongs

Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate.

Ingredients you will need

Tortilla

Sauce

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.

Ingredients you will need

Queso Fresco

Tortilla

Cheese

Roll

Sauce

Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese.

Ingredients you will need

Queso Fresco

Sauce

Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.

Ingredients you will need

Sour Cream

Red Onion

Lettuce

Spread

Equipment

Blender

Frying Pan

Tongs

Ingredients

Servings:

2cubes

chicken bouillon 206-inchs

(6 inch) corn tortillas 1sprig

fresh cilantro 2cloves

garlic 2teaspoons

ground cumin 5

jalapeno peppers, stems removed 1heads

lettuce, shredded 340grams

package queso fresco (Mexican fresh cheese), shredded 1small

red onion, chopped 3

fresh tomatillos, husks removed - stemmed and halved 20servings

vegetable oil 1

yellow onion

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Riesling, Sparkling rosé, and Pinot Noir are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Bully Hill Vineyards Dry Riesling with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.