Green Enchiladas: Best Cheese Options And Recommendations

Green enchiladas are a popular dish, especially in Texas, and can be made with a variety of cheeses. The best cheese for green enchiladas is Monterey Jack, which doesn't overpower the flavour of the tomatillo. Other cheeses that can be used include mozzarella, Colby Jack, and cheddar.

Mozzarella and Monterey Jack

When it comes to crafting the perfect green enchiladas, the choice of cheese is paramount. The dynamic duo of mozzarella and Monterey Jack offers a tantalising combination that elevates this Mexican dish to new heights. Here's why these cheeses are the ideal match for green enchiladas and how to use them to perfection.

The Magic of Mozzarella and Monterey Jack

Monterey Jack, in particular, is often hailed as the best cheese for green enchiladas. Its mild flavour ensures that it doesn't fight with or overwhelm the tomatillo, the star ingredient of green enchiladas. Mozzarella, with its stretchy, melty texture, adds a creamy, indulgent mouthfeel to the dish.

Crafting the Perfect Green Enchiladas

When making green enchiladas with mozzarella and Monterey Jack, follow these steps for optimal results:

• Prepare the Filling: In a large bowl, combine shredded chicken, sour cream (optional), taco seasoning, and generous amounts of both cheeses. Mix well.
• Warm the Tortillas: Wrap corn tortillas in damp paper towels and microwave in batches until pliable. This step ensures the tortillas are easy to roll without breaking.
• Dip and Fill: Working with one tortilla at a time, dip it into the green enchilada sauce to lightly coat. Scoop a generous amount of the prepared filling onto the tortilla and roll it tightly. Repeat this process until you've filled all the tortillas.
• Assemble and Bake: Arrange the filled tortillas seam-side down in a baking dish. Pour the remaining green enchilada sauce over them and top with extra cheese. Bake in the oven at 350°F for about 25-30 minutes, or until the cheese is bubbling and melted.
• Serve and Enjoy: Remove the enchiladas from the oven and let them cool slightly. Top with sour cream, if desired, and serve while they're still warm and cheesy.

Tips for Success

• For the best flavour and texture, grate the cheeses yourself instead of using pre-shredded varieties.
• Don't skimp on the cheese! Use a generous amount in the filling and for topping to ensure that every bite is cheesy perfection.
• If you're short on time, you can use store-bought green enchilada sauce, but making your own sauce with roasted tomatillos will result in a more authentic and flavourful dish.

Tomatillo salsa verde sauce

Ingredients

• Tomatillos
• Garlic
• Fresh cilantro
• Green chiles (Anaheim, Hatch, or poblano)
• Olive oil
• Salt
• Chicken broth or vegetable broth
• Lime juice
• Sugar (optional)
• Spices (cumin, chili powder, etc.)

Method

• Roast the tomatillos and chiles: Preheat the oven to 350-450°F. Remove the husks from the tomatillos and rinse them. Cut the tomatillos in half and place them cut-side down on a baking sheet. Add the garlic and chiles to the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20-30 minutes, or until the tomatillos are lightly charred.
• Make the salsa: Let the roasted ingredients cool, then peel the skins from the chiles. Place the tomatillos, garlic, chiles, cilantro, and any spices you're using into a blender and pulse until smooth. Add the chicken or vegetable broth and lime juice, and blend again.
• Simmer the sauce: Pour the sauce into a saucepan and simmer for 5-10 minutes to let the flavors develop.

Tips and Variations

• Adjust the spice level to your preference by choosing milder or hotter chiles.
• For a thinner sauce, add more broth or water.
• For extra heat, add some serrano or habanero peppers.
• Try adding other herbs like Mexican oregano or parsley.
• This sauce can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 6 months.

Chicken and cheese filling

The chicken and cheese filling is a key component of green enchiladas, providing protein, flavour, and that signature gooey, stringy texture. Here's a step-by-step guide to making a delicious chicken and cheese filling:

Ingredients

• Cooked shredded chicken: Use leftover chicken, rotisserie chicken, or canned chicken.
• Cheese: Monterey Jack is a popular choice, but you can also use mozzarella, Mexican blend, cheddar, Colby Jack, or a combination of these cheeses.
• Sour cream: This adds a creamy texture and tangy flavour.
• Taco seasoning: This provides a tasty kick to the filling.
• Green enchilada sauce: You can make your own using tomatillos, jalapeños, onion, garlic, and cilantro, or use a store-bought option.

Method

• Combine the shredded chicken, sour cream, taco seasoning, and some of the shredded cheese in a large bowl. Mix well.
• If using corn tortillas, soften them before filling. You can do this by wrapping them in damp paper towels and microwaving for about 45 seconds to 1 minute.
• Place about 2-3 tablespoons of the chicken and cheese filling in the centre of each tortilla.
• Roll the tortillas tightly, encasing the filling.
• Arrange the filled tortillas in a greased baking dish, seam-side down.
• Pour the green enchilada sauce over the tortillas.
• Top with more shredded cheese.
• Bake in the oven at 350°F for about 25-30 minutes, or until the cheese is melted and bubbly.

Feel free to add your own twist to the filling! Some people like to add sautéed mushrooms, white beans, spinach, or other vegetables. You can also adjust the spiciness by using different types of peppers in your green enchilada sauce.

Softening the tortillas

To make soft tortillas for your green enchiladas, you can use a microwave, an oven, or a skillet. Here's how:

Using a Microwave

Place a stack of 10-12 corn tortillas on a microwave-safe plate. You can apply a very fine line of water across the centre of each tortilla using a pastry brush. Cover the stack with waxed paper and microwave on high for one minute. Remove the waxed paper, turn the stack of tortillas upside down, replace the waxed paper, and microwave for another minute. Remove the waxed paper and carefully separate each tortilla.

Using an Oven

Brush some oil onto your tortillas and place them on a baking sheet. Preheat the oven to between 350°F and 400°F and bake for 10-15 minutes, checking every five minutes to ensure they are softening evenly.

Using an Iron Skillet

Heat a dry skillet on medium-low. Brush some oil onto each tortilla and place it in the skillet for about 15-20 seconds on each side, flipping every 30 seconds.

Other Options

You can also try warming the tortillas in a dry frying pan, one at a time, or dipping them in hot water or hot enchilada sauce before rolling them up.

Rolling and assembling the enchiladas

Rolling and assembling enchiladas is a simple process that yields tasty treats. Here's a step-by-step guide:

Heating the Tortillas:

Firstly, heat your tortillas to make them more pliable for rolling. You can do this by wrapping them in a damp paper towel and microwaving in 30-second intervals until warm. Alternatively, place them in a non-stick pan with a light coating of olive oil and fry each side for about 30 seconds, or dip them in warm oil or enchilada sauce for 5-8 seconds.

Filling the Enchiladas:

Place your filling—such as shredded chicken, cheese, beans, or cooked vegetables—in the centre of each tortilla. Be careful not to overfill, as this will make rolling difficult and may cause the enchiladas to unroll. Aim for about 1/3 cup of filling per tortilla.

Rolling the Enchiladas:

Pull one end of the tortilla over the filling and tuck it in. Continue rolling the tortilla over itself until you reach the other end. Repeat this process for each enchilada, placing the finished rolls seam-side down in a casserole dish to prevent them from unrolling.

Adding Sauce and Cheese:

Pour enchilada sauce over the enchiladas in the casserole dish. This will help keep them moist and prevent the cheese from burning. Sprinkle shredded cheese on top. You can use Monterey Jack, Pepper Jack, or Mozzarella cheese for a gooey, melty texture.

Baking the Enchiladas:

Bake the enchiladas in the oven at 350°F (177°C) for 20-30 minutes, or until the cheese is melted and bubbly.

Serving:

For the full Mexican experience, serve your green enchiladas with sides like guacamole, Mexican yellow rice, refried beans, and a lettuce and tomato salad. Enjoy!

Frequently asked questions