Cheese Options For Enchiladas Verdes: A Quick Guide

Enchiladas Verdes are a popular Mexican dish, with different types of fillings and sauces. The green variety gets its name from the colour of the salsa verde or enchilada sauce, which is made from tomatillos, giving the dish its signature tangy flavour.

When it comes to cheese, the options are many. Pepper Jack, Monterey Jack, Cheddar, Oaxaca, Cotija, and Mexican blends are all popular choices. For a super melty option, Oaxaca cheese is a great pick. If you're looking for a softer texture, flour tortillas are the way to go, while corn tortillas offer a more traditional flavour and texture.

Chicken and cheese filling

The chicken and cheese filling is a key component of enchiladas verdes. This filling is a delicious combination of shredded chicken, cheese, and a creamy sauce, all wrapped up in a warm tortilla. Here's a step-by-step guide to making this mouth-watering filling:

Ingredients:

• Shredded cooked chicken: You can use leftover chicken, rotisserie chicken, or cook chicken breasts specifically for this dish.
• Cheese: Monterey Jack, cheddar, Mexican blend, or Oaxaca cheese are great options. You'll need enough to mix into the filling and sprinkle on top.
• Green enchilada sauce: This can be store-bought or homemade. If you're feeling adventurous, make a roasted salsa verde with tomatillos, chile peppers, onion, and garlic.
• Sour cream: This adds creaminess and tones down the spice.
• Spices: Cumin, paprika, and pepper are great additions to the chicken filling.
• Tortillas: Flour or corn tortillas are the typical choices. Corn tortillas are more traditional, but flour tortillas are softer and easier to roll.
• Optional add-ins: Sautéed vegetables like mushrooms, spinach, or beans can be added to the filling for extra flavour and texture.

Method:

• Prepare the chicken: Cook and shred the chicken. You can bake, poach, or use a slow cooker to prepare the chicken. Season the chicken with salt, pepper, cumin, and paprika to taste.
• Make the sauce: If using a store-bought sauce, simply warm it up. If making your own, blend or process the tomatillos, peppers, onion, garlic, and spices until smooth.
• Combine filling ingredients: In a bowl, mix the shredded chicken, a generous amount of cheese, and a portion of the green enchilada sauce. Stir well to combine.
• Warm the tortillas: This step is crucial, especially if you're using corn tortillas. Warm the tortillas in the microwave or oven to make them pliable and easy to roll.
• Assemble the enchiladas: Place a scoop of the chicken and cheese filling in each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
• Top with sauce and cheese: Drizzle the remaining green enchilada sauce over the rolled tortillas, and sprinkle with the remaining cheese.
• Bake: Pop the enchiladas into the oven and bake until the cheese is melted and bubbly.
• Garnish: Top with chopped cilantro, onion, or your favourite toppings.

Your chicken and cheese enchiladas verdes are now ready to be devoured! Serve them with Mexican rice, refried beans, guacamole, or pico de gallo for a true fiesta. Enjoy the flavours of Mexico!

Tomatillo-based green sauce

Enchiladas Verdes are a popular Mexican dish that features a tangy green sauce, usually made with tomatillos. This sauce is the key component of the dish, giving it its signature flavour and colour. Here is a guide on how to make and use this vibrant green sauce.

Ingredients

The main ingredient in this sauce is tomatillos, which are nightshade vegetables similar to their cousin, the tomato. Tomatillos have a tart and acidic taste, with an earthy flavour. Other ingredients include onions, hot peppers (such as jalapeños or serranos), garlic, and cilantro. Some recipes also call for sour cream or crema, which helps to balance out the acidity of the tomatillos.

Preparation

To prepare the tomatillos, remove their husks and rinse away the sticky coating. You can then quarter or chop them. For the remaining ingredients, simply chop or crush the garlic, and dice the onions and hot peppers.

Cooking

To make the sauce, start by sautéing the onions and peppers in a pan with some oil. After a few minutes, add the garlic and tomatillos, along with some water, sugar, salt, cumin, and pepper. Let this mixture simmer for about 20 minutes, stirring occasionally.

Once the vegetables are soft, transfer the mixture to a blender and add the sour cream and cilantro. Blend until smooth. You can then season the sauce with additional salt and pepper to taste.

Using the Sauce

This sauce can be used in a variety of ways. For Enchiladas Verdes, you can fill corn or flour tortillas with shredded chicken and cheese, roll them up, and place them in a baking dish. Cover the enchiladas with the tomatillo sauce and more cheese, and bake until bubbly.

You can also use the sauce as a base for other dishes, such as chilaquiles or huevos rancheros. It can also be served as a dipping sauce for tortilla chips or used as a topping for tacos or nachos.

Customisation

While tomatillos are the traditional base for this sauce, you can also experiment with other ingredients. Some people substitute green tomatoes or avocados for tomatillos, or add in other vegetables like spinach or zucchini. You can also adjust the spiciness by using milder or hotter peppers.

Additionally, while sour cream is a common ingredient to balance the acidity, you can also try using cream cheese, crème fraîche, or even yogurt.

Storage

The sauce can be made ahead of time and stored in the refrigerator for a few days or frozen for later use. This allows you to prepare a large batch and save time on future meals.

In conclusion, the tomatillo-based green sauce is a versatile and flavourful component of Enchiladas Verdes, adding a tangy and earthy note to the dish. With its vibrant colour and unique taste, it's sure to impress and satisfy those craving authentic Mexican cuisine.

Corn or flour tortillas

Enchiladas verdes are traditionally made with corn tortillas, but flour tortillas are a common alternative.

Corn Tortillas

Corn tortillas are the traditional choice for enchiladas in Mexico. They offer a rich, authentic flavour that is well worth the extra effort required to prepare them. Corn tortillas are more delicate than flour tortillas, but this can be mitigated by frying them before assembly. This step also helps them hold together better after baking.

To prepare corn tortillas for enchiladas, heat a small amount of vegetable, avocado, or canola oil in a skillet over medium heat. Lightly fry each tortilla until just golden, then transfer to a paper towel-lined plate to drain the excess oil.

Flour Tortillas

Flour tortillas are a more common choice for enchiladas in the United States. They are easier to handle than corn tortillas because they are less fragile. However, they can make the enchiladas soggy and are best avoided.

Preparing the Enchiladas

To prepare the enchiladas, spread a layer of enchilada sauce on the bottom of a baking dish. Place a portion of your chosen filling (such as shredded chicken and cheese) in each tortilla, then roll them up and place them seam-side down in the baking dish. Repeat this process until the tortillas and filling are used up.

Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake at 350°F/175°C for 15-20 minutes, or until the cheese is melted and bubbly.

For corn tortillas, an extra step is required before assembly. Wrap 6 tortillas in a damp paper towel and microwave for 40-60 seconds, or until soft and pliable, and repeat until all tortillas are warmed. This step is essential to prevent the tortillas from breaking during the rolling process.

Toppings: lettuce, cilantro, crema, cotija cheese

Enchiladas Verdes are a delicious Mexican dish, and the toppings you choose can really enhance the flavour. Here are some tips for selecting and preparing toppings such as lettuce, cilantro, crema, and cotija cheese:

Lettuce

Shredded iceberg lettuce is a great topping for enchiladas verdes. It adds a nice crunchy texture to the dish, as well as a fresh flavour that balances out the richness of the sauce and cheese. You can prepare the lettuce by shredding it finely and storing it in the fridge until you are ready to serve the enchiladas.

Cilantro

Cilantro, also known as coriander, is a herb that is commonly used in Mexican cuisine. It has a bright, fresh flavour that pairs well with the other ingredients in enchiladas verdes. When using cilantro as a topping, chop it finely and sprinkle it over the dish just before serving. You can also use cilantro in the sauce for the enchiladas to add extra flavour.

Crema

Crema, or Mexican crema, is a type of sour cream that is commonly used in Mexican cuisine. It has a tangy, creamy flavour that goes well with the spices and cheese in enchiladas verdes. You can use crema as a topping by drizzling it over the enchiladas, or you can use it as an ingredient in the sauce to make it extra creamy.

Cotija Cheese

Cotija cheese is a traditional Mexican cheese that is similar to feta cheese in texture and flavour. It has a salty, tangy taste that complements the other flavours in enchiladas verdes. When using cotija cheese as a topping, grate or crumble it over the dish just before serving so that it melts slightly and adds a creamy texture.

Remember, when preparing these toppings, it is important to consider the other flavours and textures in the dish. You may want to adjust the amount of each topping you use depending on your personal preference and the other ingredients you have used.

Homemade vs store-bought sauce

Enchiladas Verdes, or green enchiladas, are a delicious Mexican dish that can be made with either homemade or store-bought sauce. While both options have their advantages and disadvantages, the key difference lies in the time and effort required for preparation, as well as the overall taste and freshness of the sauce. Here's a detailed comparison to help you decide which route to take when making this mouth-watering dish.

Homemade Sauce:

Preparing the green enchilada sauce at home offers several benefits and allows you to put your culinary skills to good use. Here are some advantages of making your own sauce:

• Freshness and Flavor: Creating the sauce from scratch ensures you get the freshest possible sauce with a vibrant flavor. The process of roasting tomatillos, chilies, and other ingredients adds a depth of taste that is hard to replicate with store-bought options.
• Customizability: When you make the sauce yourself, you have complete control over the ingredients and their proportions. This means you can adjust the spice level, add extra garlic, or experiment with different types of chilies to create a unique flavor profile that suits your preferences.
• Healthier Option: Homemade sauce allows you to control the amount of salt, sugar, and other additives. You can also choose to use fresh, organic ingredients and avoid preservatives, making it a healthier choice for you and your family.
• Large Batches: Preparing a big batch of sauce at home can be advantageous if you plan to use it for multiple meals or feed a large crowd. You can even freeze the sauce for later use, ensuring you always have some on hand for a quick and tasty meal.

However, there are also a few considerations to keep in mind when opting for a homemade sauce:

• Time Commitment: Making the sauce from scratch requires more time and effort than simply opening a jar of store-bought sauce. It involves sourcing the ingredients, preparing and roasting them, and then blending and simmering them to create the final product.
• Ingredient Sourcing: Finding all the necessary ingredients, especially fresh tomatillos, can be challenging depending on your location and the season. You may need to visit specialty stores or wait for certain ingredients to come into season.
• Mess and Cleanup: Preparing the sauce can be a messy process, especially if you're roasting and blending a large batch of ingredients. It will likely result in multiple pots, pans, and utensils that need cleaning afterward.

Store-Bought Sauce:

On the other hand, purchasing a ready-made green enchilada sauce from the store has its own set of pros and cons:

• Convenience: The most significant advantage of store-bought sauce is convenience. It saves you time and effort, especially if you're short on time or don't enjoy spending hours in the kitchen. Simply open a jar, and your sauce is ready to use.
• Consistency: Store-bought sauces offer a consistent flavor and texture with each purchase. You know exactly what to expect, and there's no need to worry about ingredient availability or variations in taste due to seasonal changes.
• Shelf Life: Commercially produced sauces often have a longer shelf life than homemade ones, thanks to added preservatives. This can be beneficial if you don't plan to use the sauce immediately or want to stock up for future meals.
• Variety: You'll likely find a broader range of options at the store, allowing you to experiment with different brands and types of green enchilada sauces. This variety can be especially useful if you're looking for a specific flavor profile or dietary requirement (e.g., mild, spicy, gluten-free, etc.).

However, there are also some potential drawbacks to consider when opting for store-bought sauce:

• Taste and Freshness: While convenient, store-bought sauces may not offer the same level of freshness and flavor as a homemade sauce. The ingredients might not be as vibrant, and the sauce may contain preservatives and other additives that affect the overall taste.
• Limited Customization: When you buy a ready-made sauce, you're restricted to the flavors and ingredients chosen by the manufacturer. This limits your ability to customize the sauce to your personal preferences or dietary needs.
• Cost: Depending on the brand and quality, store-bought sauces can be more expensive than making your own, especially if you're feeding a large group or using the sauce regularly.
• Added Ingredients: Store-bought sauces often contain additional ingredients, including preservatives, flavor enhancers, and thickeners, which may not be desirable for those seeking a more natural or healthier option.

Both homemade and store-bought green enchilada sauces have their advantages and disadvantages. If you prioritize convenience and consistency, a store-bought sauce might be the better choice. However, if you're seeking a fresher, more customizable option and don't mind investing the time and effort, making your own sauce from scratch can be incredibly rewarding. Ultimately, the decision comes down to your personal preferences, time constraints, and how particular you are about the ingredients and flavors in your Enchiladas Verdes.

Frequently asked questions