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Mexican Enchiladas

Truly Mexican - Enchiladas Verde

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Home Cooking 6

Truly Mexican - Enchiladas Verde

DiningDiva | Oct 2, 2011 06:25 PM

So, for anyone that has Roberto Santibañez's book Truly Mexican...I made the Enchiladas Verde (pag. 217/18) last night for dinner. All I can say is wow, absolutely delicious. I had some leftover rotisserie chicken and a little of this and a little of that to use up and the enchiladas verde with chicken filled the bill pretty well.

The verde is from a cooked tomatillos salsa that couldn't be easier to make. Most salsa verde recipes I've made don't call for cumin but this one did. The salsa tasted good when I made it but I thought the cumin flavor was a bit to strong. Not to worry, once I got the enchiladas all assembled, the cumin blended with everything and wasn't detectable at all as a flavor.

I did make a couple changes to the recipe as written. The recipe calls for sauteeing some white onion and tossing the shredded chicken in with it and a little bit of the sauce to create the filling. I simply filled them with the chicken and minced onion, rolled and sauced. Worked out well. I also drizzled some crema on top in addition to the queso fresco and minced cilantro.

So far, I'm really liking this cookbook. Very sensible approach to Mexcian. Currently saving chile seeds so I can make the pistachio pipian.

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