Green Enchiladas: Choosing The Perfect Cheese For Your Dish

Green enchiladas are a popular dish that can be made with a variety of cheeses, including Monterey Jack, mozzarella, Mexican blend, cheddar, Colby Jack, and more. The type of cheese you use can depend on your personal preference, the desired level of spiciness, and the other ingredients in your enchiladas. For example, Monterey Jack cheese is a popular choice for green enchiladas as it complements the flavour of tomatillos without overwhelming it.

Mozzarella and Monterey Jack cheese

When it comes to cheese for green enchiladas, mozzarella and Monterey Jack cheese are a great combination. Both cheeses have mild, milky flavours and melt beautifully, making them an excellent choice for this Mexican dish. Here's a detailed guide on using mozzarella and Monterey Jack cheese for green enchiladas.

Preparing the Enchiladas

To make green enchiladas with mozzarella and Monterey Jack cheese, you'll need the following ingredients:

• Corn or flour tortillas
• Shredded mozzarella and Monterey Jack cheese
• Chicken (shredded, cooked)
• Green enchilada sauce (canned or homemade)
• Sour cream
• Taco seasoning
• Optional: cilantro, lime wedges, etc.

Start by preheating your oven to 350°F. In a bowl, mix the shredded chicken, sour cream, taco seasoning, and some of the shredded cheese and enchilada sauce. Warm the tortillas and dip them in the green enchilada sauce. Fill and roll the tortillas with the chicken mixture, then arrange them in a baking dish. Top with the remaining enchilada sauce and cheese.

Baking and Serving

Bake the enchiladas for about 25 minutes, or until the cheese is melted and bubbly. For a more browned and crispy top, you can broil them for a few minutes, but watch closely to avoid burning. Let the enchiladas cool slightly before serving. Garnish with sour cream, cilantro, or lime wedges, if desired.

Customisation and Tips

Feel free to customise your green enchiladas by adding other ingredients such as diced green chillies, onions, or garlic. You can also substitute the chicken with other proteins like shredded beef or pork. Additionally, corn tortillas are more traditional and hold up better in the oven, but flour tortillas can also be used if preferred.

Chicken and cheese filling

For a delicious chicken and cheese filling for your green enchiladas, you'll need cooked chicken, cheese, enchilada sauce, and some seasoning.

Chicken

Shredded chicken is the best option for enchiladas. You can use leftover cooked chicken, or buy a rotisserie chicken and shred it yourself.

Cheese

Monterey Jack cheese is the best option for green enchiladas, as it doesn't overpower the flavour of the tomatillo. However, you can also use mozzarella, Mexican blend, cheddar, Colby Jack, or a mix of cheeses. Freshly grate the cheese yourself for the best flavour and texture.

Enchilada Sauce

You can use a store-bought green enchilada sauce, or make your own by blending tomatillos, jalapeños, white onion, garlic, cilantro, salt, and pepper.

Seasoning

For a simple seasoning, just add some taco seasoning to your chicken and cheese mixture. You can also add some diced green chiles, onion, and garlic. If you want to spice things up, add some diced jalapeño or serrano peppers.

Method

Simply mix your cooked chicken, cheese, enchilada sauce, and any desired seasoning in a bowl. You can then fill your tortillas with the mixture, roll them up, and place them in a baking dish before covering with more enchilada sauce and cheese and baking in the oven.

Corn tortillas

To prepare corn tortillas for enchiladas, heat vegetable oil in a small skillet over medium heat. Lightly fry each tortilla until just golden, then transfer to a paper towel-lined plate to drain the excess oil. This step is important as it helps the tortillas hold up during the assembly and baking process.

When you are ready to assemble the enchiladas, spread a layer of enchilada sauce on the bottom of a baking dish. Next, place a portion of your chosen filling (such as shredded chicken and cheese) in each tortilla, roll them up, and place them seam-side down in the dish. Repeat this process until all the tortillas are filled and arranged in the dish.

Finally, pour the remaining sauce over the enchiladas and top with cheese. Bake at 350°F for 25-30 minutes, or until the cheese is melted and bubbly.

For an extra touch of authenticity, you can char or lightly fry the tortillas before dipping them in the enchilada sauce to soften them before filling and rolling.

Green enchilada sauce

Ingredients:

• Roasted Green Chiles: Canned diced green chiles can be used to keep things simple, or fresh green chiles such as Anaheim, Hatch, or poblano peppers can be roasted first and then used.
• Garlic and Onion: These are briefly sautéed in a touch of olive oil to bring out their best flavour.
• Jalapeño: Adds a touch of heat. The seeds can be included, or an extra jalapeño added, for a spicier sauce.
• Stock: Vegetable or chicken stock can be used.
• Spices: Cumin, salt, and pepper are typically used for seasoning, but other spices such as chili powder can also be added.
• Optional Ingredients: Fresh cilantro, lime juice, and other types of chili peppers such as serrano or habanero can be added to adjust the flavour and heat level to personal preference.

Method:

• Sauté the onion, garlic, and jalapeño in a touch of olive oil until soft and cooked.
• Add the onion mixture, roasted green chiles, stock, and spices to a blender or food processor and purée until smooth.
• Taste and season with additional salt, pepper, or cumin if needed.
• The sauce can be used immediately or refrigerated for up to 4 days, or frozen for up to 3 months.

Customisation:

• Heat: To increase the heat, add the seeds from the jalapeño or include an extra jalapeño. For a milder sauce, omit the jalapeño or use poblano peppers, which are less spicy.
• Thickness: If the sauce seems too thick, add some extra water or stock to thin it out.
• Cilantro: A small handful of fresh cilantro can be added if the sauce will not be cooked further.

Oven-baked

Green enchiladas are a delicious, cheesy, and comforting meal that can be easily baked in the oven. The key to a great oven-baked green enchilada is achieving that perfect melt of cheese and a cohesive dish without overcooking the other ingredients. Here's a step-by-step guide to achieving that gooey, cheesy perfection:

Ingredients:

• Corn tortillas or flour tortillas
• Cheese: Monterey Jack, Mozzarella, Cheddar, Colby Jack, or Mexican blend
• Filling: Shredded chicken, sour cream, diced green chiles, onion, garlic, and taco seasoning (optional)
• Green enchilada sauce (canned or homemade)
• Optional toppings: Cilantro, lime wedges, sour cream, guacamole, pico de gallo, Spanish rice

Step 1: Prepare the Filling

In a mixing bowl, combine the shredded chicken, sour cream, diced green chiles, onion, garlic, and taco seasoning (if desired). You can also add a bit of the green enchilada sauce to this mixture. Mix well to incorporate all the flavours.

Step 2: Soften the Tortillas

To prevent the tortillas from breaking when you roll them, it's essential to soften them. Place a stack of 4-6 corn tortillas between damp paper towels and microwave in intervals of 45 seconds to 1 minute until pliable. Repeat this process with the remaining tortillas.

Step 3: Roll and Assemble

Place about 2-3 tablespoons of the filling in the centre of each tortilla and roll it tightly, ensuring the filling is encased. Place the rolled enchiladas seam-side down in a greased 9x13" baking dish. Repeat this process until all the tortillas are filled and arranged in the dish.

Step 4: Add Sauce and Cheese

Pour the remaining green enchilada sauce over the rolled enchiladas, making sure it covers them evenly. Generously sprinkle your chosen cheese on top. You can also add diced green chilies, tomato slices, and onion slices for extra flavour and texture.

Step 5: Bake to Perfection

Preheat your oven to 350°F. Place the baking dish in the oven and bake for about 25-30 minutes. The enchiladas are ready when the cheese is melted and bubbly, and the sauce is bubbling. Remove from the oven and let it cool for about 15 minutes before serving.

Tips for Success:

• For corn tortillas, dipping them in warm green enchilada sauce before filling and rolling can help prevent sogginess and improve flavour.
• Freshly grate your cheese for better flavour and texture.
• If your tortillas are tearing, cover them with a damp paper towel and microwave briefly to soften.
• To make-ahead, assemble the enchiladas and store them in the fridge, adding the sauce and cheese just before baking.
• To freeze, assemble and cover with foil, then place in a freezer bag. Thaw overnight before baking, adding 5-10 minutes to the baking time.

Frequently asked questions