Name: Luna | Modern Mexicans Two Verdes Cheese Enchiladas Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas; 1 cups shredded Monterey Jack cheese; 1 cups shredded Oaxaca or mild white melting cheese (or mozzarella); 2 cups smothered carnitas, cooked and shredded; 1 tbs vegetable oil (for frying/softening tortillas); 0.5 tsp salt; 0.25 tsp black pepper; 6 pieces tomatillos, husked and rinsed; 2 pieces jalapeño or serrano peppers; 2 pieces green bell peppers; 1 pieces medium white onion (half for sauce, half for topping); 3 cloves garlic cloves; 0.5 cups fresh cilantro leaves (plus stems); 2 tbs lime juice; 1 tbs vegetable or canola oil; 0.5 cups chicken or vegetable stock; 0.5 tsp ground cumin; 1 tsp salt (for sauce); 0.25 tsp black pepper (for sauce); 2 pieces roma (plum) tomatoes, seeded and diced; 0.5 pieces white onion (reserved half), finely diced; 2 tbs fresh cilantro, chopped; 0.5 pieces jalapeño, seeds removed and finely chopped; 1 tbs lime juice (for pico); 0.25 tsp salt (for pico); 0.25 cups crumbled queso fresco or cotija; 2 tbs sour cream or Mexican crema; 2 pieces lime wedges; 1 tbs chopped fresh cilantro

Method

Grilled tomatillo–bell pepper (Two Verdes) sauce

Preheat a grill pan or cast-iron skillet over medium-high heat. Dry the tomatillos, jalapeños, and bell peppers. Place tomatillos, jalapeños (halved and seeds left in or removed per heat preference), and halved green bell peppers directly on the hot surface. Char and blister on all sides, turning occasionally, about 8–12 minutes, until the skins are blackened in spots and vegetables are softened.

While vegetables char, peel and roughly chop half the white onion (reserve the other half for pico and topping). Lightly smash the garlic cloves with the flat of a knife; do not burn them.

When charred, transfer tomatillos, peppers, onion, and garlic to a bowl and cover with plastic wrap or a lid for 5 minutes. This steams them slightly and loosens skins for easier blending.

Peel any loose skins from the peppers if desired (optional for less bitterness). Place tomatillos, peppers, onion, garlic, cilantro, lime juice, cumin, stock, 1 tablespoon oil, and salt and pepper into a blender or food processor. Blend to a slightly chunky but saucy consistency (or smooth, per preference). If too thick, add an extra 1–2 tablespoons of stock or water to reach a pourable sauce.

Taste and adjust seasoning — add more salt, lime, or cilantro if needed. Keep warm on very low heat or set aside at room temperature while assembling enchiladas.

Pico de gallo

Combine the diced tomatoes, reserved 1/2 finely diced white onion, chopped cilantro, finely chopped jalapeño, 1 tablespoon lime juice, and 1/4 tsp salt in a small bowl. Mix well and let rest 10–15 minutes for flavors to meld. Taste and adjust salt or lime as desired. Refrigerate until ready to serve.

Enchiladas assembly and baking

Preheat the oven to 350°F (175°C). Lightly oil a 9x9-inch baking dish or similar shallow baking pan.

Warm the corn tortillas so they are pliable: heat a skillet over medium heat, brush each tortilla lightly with the 1 tablespoon vegetable oil, and warm 20–30 seconds per side until soft and pliable. Stack them and keep wrapped in a clean kitchen towel to maintain warmth and softness as you assemble.

Mix the two shredded cheeses together in a bowl. Season the shredded carnitas with 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss to combine. If the carnitas are cold, warm them briefly in a skillet.

Pour about 1/3 cup of the grilled tomatillo–bell pepper sauce into the bottom of the prepared baking dish and spread to coat the bottom evenly.

Assemble the enchiladas: place a warmed tortilla on a plate, add about 1/4 cup shredded cheese, 1/4 cup shredded carnitas (approximate — adjust to fill), and a sprinkle of the second cheese if desired. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas to make two enchiladas per serving (total of 8 tortillas yields 4 servings).

When all enchiladas are in the dish, pour the remaining grilled verde sauce over the top, coating each enchilada so the sauce seeps into the seams. Sprinkle any leftover shredded cheese evenly over the tops.

Bake uncovered in the preheated oven for 12–15 minutes, until cheese is melted and sauce is bubbling. If you want lightly browned tops, switch to broil for 1–2 minutes—watch closely to prevent burning.

Toppings, plating, and finishing

While enchiladas bake, thinly slice the remaining half of the white onion for a topping. Optionally, char the onion slices briefly on the grill pan for 1–2 minutes per side for a milder, slightly smoky flavor.

Remove enchiladas from oven and let cool 2 minutes. Spoon additional warm grilled verde sauce from the baking dish over the enchiladas if desired.

Top each set of two enchiladas with a handful of charred or raw sliced onions, a spoonful of pico de gallo, a drizzle of crema or sour cream, and sprinkle crumbled queso fresco or cotija and chopped cilantro. Serve with lime wedges on the side.