Last weekend I went to work and made another batch of salsa verde, upping the amount of tomatillos, cutting back on the cilantro just a bit, and cooking the salsa before putting the enchiladas together. Cooking it really intensified the flavors.
I am so excited about how the salsa turned out! Although I liked the recipe before, I absolutely love it now! The salsa was much more flavorful and the extra cheese made them nice and gooey. My son loved this kicked up version as well.
Even though there are jalapeños in the salsa verde, it is not spicy at all. The dish is perfect for all ages. And there will be leftover salsa too, which is perfect with a bowl of tortilla chips!
Cheese Enchiladas Verde
Recipe written by The Chef Next Door
Makes 8 Enchiladas
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1 1/2 lbs. tomatillos, husked and rinsed
2 jalapeños, stemmed and halved lengthwise
1 medium sweet onion, cut into wedges
1/4 cup roughly chopped fresh cilantro
1 Tbsp kosher salt
8 6-inch white corn tortillas
3 cups shredded queso chihuahua cheese, divided
Optional garnishes: chopped cilantro, diced onion, shredded lettuce, diced tomatoes
The first step is to make the salsa verde. Bring a medium pot of salted water to a rolling boil. Add the tomatillos, jalapeños, and onion wedges, and cover and simmer until tender, about 10 minutes. Using a spider or slotted spoon, transfer all of the vegetables to a blender along with the cilantro and salt. Purée until smooth.
Pour the salsa verde into a small saucepan and cook over low heat for 15-20 minutes to bring out the flavors. Taste for seasoning and add more salt if needed.
Pour a half cup of salsa onto the bottom of an 8-inch square baking dish and spread in a thin layer. Wrap the tortillas in a few slightly damp paper towels and microwave on high until warm, about one minute.
Working with one tortilla at a time, sprinkle about 1/4 cup of cheese onto the bottom half of the tortilla and roll up tightly. Transfer each to the prepared baking dish, seam side down. Repeat with the remaining tortillas and cheese.
Pour about a cup of the remaining salsa verde over the enchiladas and sprinkle with the remaining one cup of cheese. Bake at 350 degrees for about 20 minutes, until heated through and the cheese is melted. Garnish with additional cilantro, chopped onions, shredded lettuce or diced tomatoes, if desired.