Fiery Queso Enchiladas Verdes

1. 1

   Add the jalapeno peppers, tomatillos, yellow onion, garlic, and cumin to a blender; pour in enough water to cover the vegetables. Blend until smooth and liquid, about 1 minute.

2. 2

   Warm 1/3 cup vegetable oil in a skillet over medium-high heat just until it starts to warm, about 30 seconds; pour in the blended jalapeno mixture. Stir in the chicken bouillon cubes and cilantro. Reduce heat to medium and cook the sauce for 30 minutes, stirring occasionally. Take the green sauce off the heat and let it stand while you finish the remaining steps.

3. 3

   Heat 1 cup vegetable oil in a skillet over medium heat. Using tongs, place each tortilla in the hot oil and fry for a few seconds on each side. The tortillas should be flexible; do not overcook.

4. 4

   Dip the fried tortilla into the green sauce to coat; place it on a serving plate. Sprinkle the tortilla with about 2 teaspoons shredded queso fresco cheese and roll it into a thin enchilada. It works best if one person fries tortillas while another dips in sauce, fills with cheese, and rolls the tortillas.

5. 5

   Arrange the enchiladas on serving plates; spoon the remaining green sauce over them and sprinkle with the remaining queso fresco cheese. Spread the shredded lettuce over the enchiladas and sprinkle with the chopped red onion. Top each serving with a tablespoon of sour cream.

• Calories 655.36 kcal High
• Protein 23.0 g Good Source
• Carbs 60.01 g Moderate
• Total Fat 34.52 g High
• Saturated Fat 13.64 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 70.75 mg High
• Sodium 436.79 mg Moderate
• Fiber 4.9 g Moderate
• Sugar 7.32 g Moderate
• Added Sugar 1.97 g Low Source
• Calcium 617.34 mg Good Source
• Iron 1.0 mg Low Source
• Potassium 354.08 mg Low Source
• Vitamin A 155.88 mcg_rae Moderate
• Vitamin C 39.57 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅