Green Enchiladas: Which Cheeses Are The Perfect Match?

Green enchiladas are a popular dish that can be made with a variety of cheeses. While some recipes call for Monterey Jack cheese, others suggest using mozzarella, Colby Jack, or even Pepper Jack. The type of cheese you use can depend on your personal preference, the desired level of spiciness, and how well the cheese melts. In addition to cheese, green enchiladas typically include ingredients such as chicken, tomatillo sauce, and corn tortillas.

Mozzarella and Monterey Jack cheese

When it comes to crafting the perfect green enchiladas, the choice of cheese is crucial. The combination of mozzarella and Monterey Jack cheese offers a delightful blend of flavours and textures that can take your enchiladas to the next level. Here's why this dynamic duo belongs in your next batch of green enchiladas.

The Magic of Mozzarella

Mozzarella cheese is renowned for its stretchy, gooey texture and mild, milky flavour. When melted, mozzarella becomes deliciously creamy and indulgent, making it an ideal choice for enchiladas. Its mild flavour also ensures that it complements the other ingredients without overwhelming them.

The Versatility of Monterey Jack

Monterey Jack is a variety of cheese that melts exceptionally well, resulting in a smooth and creamy texture. Its mild, buttery flavour pairs beautifully with the tanginess of green enchilada sauce. Additionally, Monterey Jack comes in different varieties, such as Pepper Jack, which can add a subtle kick to your enchiladas if you're craving a touch of spice.

Why They Work Together

Both mozzarella and Monterey Jack cheeses have mild and complementary flavours, making them a perfect match. They also share a similar melting point, ensuring that they blend seamlessly together when heated. This combination creates a rich, creamy, and gooey texture that is simply irresistible in enchiladas.

Tips for Using Mozzarella and Monterey Jack in Green Enchiladas

When using these cheeses in your green enchiladas, here are some tips to maximise their impact:

• Shred the cheeses before adding them to your enchilada mixture. This increases the surface area and promotes even melting.
• Don't skimp on the cheese! Use a generous amount to ensure that each bite is packed with flavour and creaminess.
• Mix the cheeses together before adding them to the enchilada filling. This ensures an even distribution of flavours and creates a more cohesive texture.

Recipe Inspiration

If you're ready to put this dynamic duo to the test, here's a simple recipe for green chicken enchiladas that showcases the magic of mozzarella and Monterey Jack:

Ingredients:

• 2 ½ cups cooked, shredded chicken
• 2 tablespoons taco seasoning
• 2 ⅓ cups mozzarella, shredded
• 2 ⅓ cups Monterey Jack, shredded
• 10 corn tortillas (6-inch)
• 1 (28 oz) can green enchilada sauce
• Sour cream, to taste

Instructions:

• Preheat your oven to 375°F.
• In a large bowl, combine shredded chicken, taco seasoning, 1 1/2 cups of mozzarella, and 1 1/2 cups of Monterey Jack cheese. Mix in sour cream to taste.
• Wrap corn tortillas in a damp paper towel and microwave for about 1 minute to soften them.
• Dip each tortilla in green enchilada sauce until lightly coated.
• Scoop about 1/3 cup of the enchilada filling onto each tortilla and roll them tightly.
• Arrange the filled tortillas seam-side down in a 9x13 baking dish.
• Pour the remaining enchilada sauce over the prepared enchiladas, followed by the remaining cheese.
• Bake for approximately 25 minutes, or until the cheese is bubbling and melted.
• Serve and enjoy the cheesy, gooey goodness!

Chicken and cheese filling

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

Ingredients

• Cooked shredded chicken: Use leftover chicken, rotisserie chicken, or home-canned chicken breast for convenience.
• Cheese: Monterey Jack cheese is the preferred choice as it complements the tomatillo sauce without overwhelming its flavour. However, 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 to the filling.
• Taco seasoning: A blend of spices such as chilli powder, garlic powder, onion powder, oregano, paprika, and cumin gives the chicken a tasty kick.
• Green enchilada sauce: This tangy, mildly spicy sauce made from tomatillos, jalapeños, and other ingredients adds moisture and flavour to the filling.

Method

• Combine the shredded chicken, sour cream, taco seasoning, and some of the shredded cheese in a large bowl.
• Mix the ingredients until well incorporated and evenly distributed. The cheese should start to melt slightly, binding the filling together.
• If desired, you can add other ingredients to the filling at this stage, such as sautéed mushrooms, white beans, spinach, or corn.
• Now you're ready to assemble your enchiladas! Spread a thin layer of the green enchilada sauce in a baking dish.
• Place a scoop of the chicken and cheese filling onto a softened tortilla, roll it up tightly, and place it seam-side down in the baking dish.
• Repeat this process until you've filled all your tortillas, arranging them snugly in the dish.
• Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them evenly.
• Top with more cheese for an extra gooey and stretchy texture.
• Bake in the oven until the cheese is melted and bubbly.

Your chicken and cheese filling is now ready to be devoured! Enjoy the stretchy, cheesy goodness of your green enchiladas, and feel free to top them with sour cream, cilantro, or your favourite toppings.

Corn tortillas

To prepare corn tortillas for enchiladas, you can either lightly fry them in oil to make them pliable, or wrap them in a damp paper towel and microwave them for around 10 seconds. You can also dip them in hot water, hot oil, or sauce to keep them soft while baking.

To assemble the enchiladas, spread some sauce over the surface of the tortilla. Then, add your filling of choice down the centre—this could be chicken, beef, vegetables, beans, or a combination of these. Sprinkle with cheese, roll up the tortilla, and place it in a greased baking dish, seam-side down. Repeat this process until your baking dish is full.

Finally, pour the remaining sauce over the enchiladas, followed by more cheese. Bake until the cheese is melted and bubbling.

Homemade vs store-bought sauce

There are many options for sauces to use in green enchiladas, and you can either make your own or buy a store-bought sauce. Here is a comparison of the two options.

Homemade Sauce

Making your own sauce for green enchiladas can be a rewarding experience, as it allows you to customise the flavour to your liking and control the ingredients used. The process typically involves roasting and puréeing fresh tomatillos, and you can also add other ingredients such as garlic, jalapeños, and cilantro. While making your own sauce may take more time and effort, the result is a fresh and flavourful sauce that enhances the overall taste of your enchiladas.

Store-Bought Sauce

If you are short on time or simply prefer the convenience, there are several store-bought options available for green enchilada sauce. Canned or pre-made sauces can be a quick and easy solution, and some brands are known for their authentic Mexican flavour. However, it is important to read the ingredient labels, as store-bought sauces may contain unnecessary additives, preservatives, or processed ingredients. Additionally, the flavour of store-bought sauces may not match the complexity and freshness of a homemade sauce.

Cheese for Green Enchiladas

When it comes to cheese, Monterey Jack and mozzarella are popular choices for green enchiladas. These mild, milky cheeses melt beautifully and create a gooey, creamy texture. You can also add other cheeses like Pepper Jack or cotija, depending on your preference.

In conclusion, both homemade and store-bought sauces have their advantages. If you prioritise convenience and time-saving, a store-bought sauce may be the better option. However, if you want to customise the flavour and ensure the use of fresh, high-quality ingredients, making your own sauce is the way to go. Ultimately, the choice depends on your personal preferences, time constraints, and desired level of customisation.

Cheese and toppings

When it comes to cheese, Monterey Jack is the most popular choice for green enchiladas. It has a mild, milky flavour and melts beautifully. It's also a good option as it doesn't fight with or overpower the flavour of the tomatillo. Freshly grated cheese will make a huge difference in both flavour and texture.

Other options include mozzarella, Colby Jack, cheddar, and Mexican blend. If you're using corn tortillas, you may want to avoid mozzarella as it can make the dish too soggy.

For a vegetarian option, you can use a Mexican blend of cheeses or a mix of sautéed mushrooms, white beans, spinach, or other vegetables of your choice.

Once you've filled and rolled your enchiladas, it's time to top them with sauce and more cheese! You can use a store-bought green enchilada sauce or make your own using tomatillos, jalapeños, white onion, garlic, cilantro, salt, and pepper. Simply blend all the ingredients together and spread a layer of the sauce on the bottom of your baking dish.

After adding your enchiladas to the dish, pour the remaining sauce over them and top with the remaining cheese. You can also add other toppings like sour cream, cilantro, or red onion.

Bake your enchiladas in the oven at 350°F for about 25-30 minutes, or until the cheese is melted and bubbly.

Frequently asked questions