Ingredients
5jalapeno peppers,stems removed
3fresh tomatillos,husks removed, stemmed and halved
½yellow onion
2clovesgarlic
1½tspground cumin
water,or as needed to cover
⅓cupvegetable oil
1½cubeschicken bouillon
1sprigfresh cilantro
vegetable oil
20corn tortillas,(6-inch)
12ozqueso fresco,(Mexican fresh cheese), shredded
½headlettuce,shredded
1smallred onion,chopped
5tbspsour cream,or to taste
Preparation
Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender. Pour in enough water to cover the vegetables. Blend for about 1 minute until liquified.
Heat ⅓ cup vegetable oil in a skillet over medium-high heat for about 30 seconds just until the oil has begun to warm. Pour the blended jalapeno mixture into the oil.
Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally.
Remove green sauce from heat and allow to stand while completing the remaining steps.
Heat 1 cup vegetable oil in a skillet over medium heat. Using tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable. Do not overcook.
Immerse the fried tortilla into the green sauce to coat, then place on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada.
Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese.
Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion.
Top servings with a tablespoon of sour cream.
