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April 29, 2019

Enchiladas Verdes con Queso (Green Enchiladas with Cheese)


Spicy Enchiladas Verdes loaded with cheese in a savory Tomatillo Salsa Verde sauce. These Enchiladas are incredible! Every bite will be bursting with an appetizing flavor. 




An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. 

Tomatillos and spicy peppers are commonly roasted and then blended together to form salsa verde, a green sauce used as a condiment to many dishes including enchiladas.

How to make Green Chile Enchiladas with Cheese

Start with Tomatillo Salsa Verde sauce

Put in roughly chopped fresh tomatillos or ( whole roasted), jalapeño, cilantro, onions, and lime juice into blender or food processor. (Add a tbsp of water, if needed)

Add garlic powder, and salt to salsa, blend to a smooth puree, set aside.

Soften corn tortilla in warm vegetable oil, and place in a casserole dish. Add shredded cheese down the center of each corn tortilla and roll.

Spoon tomatillo salsa verde on enchiladas, cover with cheese.






Preheat oven to 325° degrees F Place in the oven for 30 minutes, or until cheese is completely melted. Green chile enchiladas made with corn tortillas, Mexican blend cheese, and a tomatillo salsa verde sauce. Top with your favorite toppings, or make this an awesome breakfast with an over-easy egg



Green Enchiladas with Cheese (Enchiladas Verde con Queso)

Green chile enchiladas made with corn tortillas, Mexican blend cheese, and a roasted tomatillo salsa verde sauce.

Ingredients:
  • 6 medium tomatillo, husked, and rinsed(roast for optimal flavor)
  • 3 jalapeños, stemmed and seeded (roast for optimal flavor)
  • 1/2 cup cilantro, chopped
  • 1/4 cup onion, chopped
  • 1 tbsp lime juice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • Vegetable Oil
  • 1 dozen corn tortillas
  • 2 cups Mexican Shredded Cheese Blend/span>
  • Mexican crema, or sour cream, Cotija cheese, crumbled (optional)
Instructions:
  1. Preheat oven to 325° degrees F
  2. Place roughly chopped fresh tomatillos or ( whole roasted), jalapeño, cilantro, onions, and lime juice into blender or food processor.
  3. Add garlic powder, and salt to salsa, blend to a smooth puree, set aside.
  4. Soften corn tortilla in warm vegetable oil, and place in a casserole dish. Add shredded cheese down the center of each corn tortilla and roll.
  5. Spoon tomatillo salsa verde on enchiladas, cover with cheese.
  6. Place in the oven for 30 minutes, or until cheese is completely melted.
  7. Top with Mexican crema, Avocado slices, or crumbled Cotija cheese. (optional) Serve with rice and beans.

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