Recipe by red5
"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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jalapeno peppers, stems removed
fresh tomatillos, husks removed - stemmed and halved
1 1/2 teaspoons
water, or as needed to cover
1 1/2 cubes
20 (6 inch)
1 (12 ounce) package
queso fresco (Mexican fresh cheese), shredded
red onion, chopped
sour cream, or to taste
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, and lose the authentic flavor. Very good!!
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 the rest of the way. Our 2yr old loved them so much he asked for a second enchilada. I served this with a side of black beans and lime wedge. Pretty delicious. Thanks for sharing the recipe, these recipes help me to improvise. Took me just 35 minutes to make the whole meal.
* Percent Daily Values are based on a 2,000 calorie diet.
SPICY Enchiladas Verdes de Queso
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 163
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