Haute Couture Cheese Enchiladas with Tomatillo Salsa
Indulge in gourmet comfort food with these decadent Haute Couture Cheese Enchiladas with Tomatillo Salsa! Soft, pliable corn tortillas embrace a luxurious blend of Monterey Jack and queso fresco cheeses, ensuring every bite is rich, creamy, and satisfying. The star of the dish is the vibrant, homemade roasted tomatillo salsa, featuring lightly charred tomatillos, poblano and jalapeño peppers, fresh cilantro, and a touch of lime for a perfectly balanced tangy kick. Finished with a drizzle of heavy cream for added elegance, this dish is baked to golden, bubbly perfection. Perfect for dinner parties or an elevated weeknight meal, these enchiladas deliver restaurant-quality flavor straight from your oven. Serve with a fresh salad or a side of refried beans for a stunning Mexican-inspired feast!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Monterey Jack cheese, shredded
- 1 cup Queso fresco, crumbled
- 1 pound Tomatillos, husked and rinsed
- 1 whole Poblano pepper
- 1 whole Jalapeño pepper
- 1 medium White onion, chopped
- 1 cup Fresh cilantro leaves
- 2 pieces Garlic cloves, peeled
- 3 tablespoons Vegetable oil
- 2 teaspoons Kosher salt
- 1 whole Lime, juiced
- 0.5 cup Heavy cream
- 1 teaspoon Cumin powder
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Place the tomatillos, poblano pepper, jalapeño, and onion on a baking sheet. Drizzle with 1 tablespoon of vegetable oil and roast in the oven for 15 minutes or until the tomatillos are soft and slightly charred.
Allow the roasted vegetables to cool slightly, then transfer them to a blender. Add garlic, cilantro leaves, lime juice, cumin powder, 1 teaspoon of salt, and black pepper. Blend until smooth to make the tomatillo salsa. Set aside.
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the tomatillo salsa and let it simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the heavy cream. Set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 15 seconds each to make them pliable. Keep them wrapped in a clean kitchen towel to stay warm.
In a large bowl, combine the shredded Monterey Jack cheese and crumbled queso fresco. Reserve 1 cup of the cheese mixture for topping.
Fill each tortilla with about 3 tablespoons of the cheese mixture. Roll tightly and place the enchiladas seam-side down in the prepared baking dish.
Pour the tomatillo salsa evenly over the enchiladas, making sure all are covered. Sprinkle the reserved cheese mixture on top.
Cover the dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving. Garnish with additional fresh cilantro if desired.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 30.7 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 4152 mg | 319% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3726 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
