SPICY Enchiladas Verdes de Queso

SPICY Enchiladas Verdes de Queso

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"My mother-in-law hails from the small town of Alpoyeca, Guerrero in Mexico. She makes the most delicious Enchiladas Verdes, and I wanted to share this authentic Mexican recipe with everyone. A word of warning, I am not going to alter her recipe so people who can't handle spiciness might want to add more water or less jalapenos. Enjoy!"
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1 h 40 m servings 448 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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. Remove green sauce from heat and allow to stand while you complete remaining steps.
  3. 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.
  4. Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. 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.
  5. 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.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



Thanks for an authentic recipe, and for not altering it; otherwise it would not be authentic; that's the problem with most "Mexican" recipes; well-meaning souls try to dumb it down for Americans...

This recipe was great... Everyone loved it! It wasn't very spicy so I will add more jalapenos next time for a little more kick!

Well i hate to say it but I had to use a Enchilada verde sauce from a can cause it is way, way faster. I fried the corn tortillas and then dipped them in the verde sauce then followed the recipe...

I went to a mexican market last night to make this on Saturday, because you just can't beat fresh cheese, and corn tortillas just created, pressed, and still warm in the bag when you pick them u...