Ingredients
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5 jalapeno peppers, stems removed
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3 fresh tomatillos, husks removed - stemmed and halved
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½ yellow onion
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2 cloves garlic
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1 ½ teaspoons ground cumin
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water, or as needed to cover
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⅓ cup vegetable oil
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1 ½ cubes chicken bouillon
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1 sprig fresh cilantro
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vegetable oil
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20 (6 inch) corn tortillas
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1 (12 ounce) package queso fresco (Mexican fresh cheese), shredded
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½ head lettuce, shredded
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1 small red onion, chopped
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5 tablespoons sour cream, or to taste (Optional)
Directions
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
| 448 | Calories |
| 18g | Fat |
| 59g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 448 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 7g | 34% |
| Cholesterol 29mg | 10% |
| Sodium 499mg | 22% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 9g | 31% |
| Total Sugars 5g | |
| Protein 16g | 32% |
| Vitamin C 14mg | 15% |
| Calcium 328mg | 25% |
| Iron 3mg | 14% |
| Potassium 542mg | 12% |
* 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.
