Drenched in salsa verde and topped with queso fresco, this vegetarian enchiladas verdes recipe is perfect for a Friday night at home.
Mamás — If you’re worried that it’s too spicy for the kiddos, just eliminate the jalapeños. We promise, they will still taste delicious!
Vegetarian Enchiladas Verdes
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Yields: 20-25 enchiladas
- 2 pounds of tomatillos
- 4 jalapeños
- 20 ounces of Oaxaca cheese (hand-shredded into strips)
- 4 ounces of queso fresco
- 20 to 25 corn tortillas
- Sour cream or Salvadoreña cream for serving
- 1/2 small yellow onion
- 3 garlic cloves
- 2 tablespoons of canola or vegetable oil
- 1 bunch of fresh cilantro
- 2 vegetable bouillon cubes
- Salt to taste
- Cumin to taste
- Sazón Goya (Latin seasoning mix) to taste
Preparation for enchiladas
Preheat oven to 350 degrees Farenheit.
Remove leaves from tomatillos.
Rinse tomatillos and jalapeños.
Remove stem from jalapeños and cut them into halves.
Making the salsa verde
In a pot, place the tomatillos and jalapeños and cover with water. The tomatillos may float, but that is OK.
Set to medium-high heat for 15 minutes, or until you see the tomatillos soften. They should change color and be ready to burst.
Drain the water or use tongs to transfer tomatillos and jalapeños into a blender.
In the blender, add 2 Bouillon cubes with 1 cup of water (or just 1 cup of broth), a handful of cilantro, onion and garlic cloves. Vigorously blend.
In an empty pot, add oil and heat in medium-low temperature for 1 minute, then add your blended chile verde. Heat the salsa verde for about 10 minutes.
Add salt and seasoning to taste, or a little more water for a less thick salsa verde. Add cumin and Sazón Goya to taste.
Once the chile verde salsa is heated, turn off the stove and remove the pot from heat.
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Cooking the tortillas in the salsa verde and filling the tortillas
In a skillet (cast iron if possible), add enough oil to cover 1 tortilla.
Heat the oil over medium heat, until putting a tortilla in, it should sizzle.
Heat 1 tortilla at a time for about 2 seconds on either side. Then place the tortilla on a plate. Repeat until all tortillas are done.
Now take a tortilla with tongs or with gloves, dip either side in the chile verde salsa until it is fully covered.
Transfer the tortilla to another plate, or a casserole dish.
Fill the tortilla with strips of queso Oaxaca, tri-fold the tortilla and place it in a casserole dish. Repeat with all tortillas.
Pour the remaining chile verde salsa, covering the enchiladas to your liking. This way they won't dry up in the oven.
Top with queso fresco, crumbling the cheese with your fingers.
Baking the vegetarian enchiladas
Bake the prepared vegetarian enchiladas verdes in the oven at 350 degrees Farenheit for 15 to 20 minutes, or until the queso fresco looks melted. Please Note: The consistency of this cheese doesn’t completely melt.
Serving the vegetarian enchiladas
Photograhy: The Artesanal
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