Origin and History of Cheese Enchiladas with Green Salsa
Enchiladas are one of the most emblematic dishes of Mexican cuisine, with a history dating back to pre-Hispanic times. Originally, enchiladas consisted of corn tortillas filled with various ingredients and covered in chili-based sauces. Over time, the various states of Mexico have developed multiple variants, distinguished by the type of sauce or filling used.
Cheese enchiladas with green salsa are a popular and highly appreciated version, especially in the central and south-central regions of Mexico, where the green salsa made from tomatillo and green chilies provides a fresh and slightly acidic flavor that complements the creamy cheese filling.
In other Latin American countries, enchiladas may have different names and preparations. For example, in Guatemala they are known as "paches" when they contain corn dough and filling, although the term "enchilada" is less common; in Chile, "empanadas" are the similar dish in concept, though not in ingredients or preparation. In countries like El Salvador and Honduras, although the term "enchilada" is sometimes used for other preparations, the concept of a stuffed tortilla with sauce remains and varies by region.
How to Make Cheese Enchiladas with Green Salsa
To prepare this delicious recipe for cheese enchiladas with green salsa, you start by preparing the salsa, which is the base of the recipe.
For the salsa: cook the spinach according to the package instructions.
Drain well.
Set aside.
Melt the butter in a medium heavy skillet over medium heat.
Add the flour and stir the mixture for 2 minutes, without browning.
Gradually incorporate the whipping cream and milk, whisking constantly to avoid lumps.
Simmer until thickened, approximately 5 minutes.
Add the spinach, fresh cilantro, green onion, green chilies, ground cumin, coriander powder, and dried red chili.
Process in batches in the food processor until almost smooth.
Season with salt and pepper to taste.
This salsa can be prepared one day in advance: cover and refrigerate. Let it come to room temperature before using.
For the enchiladas: Heat vegetable oil in a small heavy skillet over medium-high heat.
Using tongs, briefly dip each corn tortilla in the oil to soften, approximately 15 seconds per side.
Transfer the tortillas to paper towels and drain the excess oil.
Mix the mild cheddar cheese and Monterey Jack cheese in a large bowl.
Reserve 1 1/2 cups of this mixture for the topping.
In a small bowl, mix the chopped onion and fresh cilantro.
Place 1/4 cup of the cheese mixture in the center of each tortilla.
On top of the cheese, add 2 teaspoons of the onion and cilantro mixture.
Carefully roll the tortillas and place them seam side down in a large glass baking dish.
Repeat the process with all the remaining tortillas, cheese, and onion.
This preparation can also be done one day in advance by covering and refrigerating the assembled enchiladas.
Preheat the oven to 375°F (190°C).
Incorporate the sour cream into the prepared green salsa.
Pour the salsa over the enchiladas in the dish, covering them completely.
Sprinkle with the reserved 1 1/2 cups of cheese.
Bake until the cheese is melted and the enchiladas are very hot, approximately 25 minutes.
