Absolutely delicious and authentic. I am a young Mexican cook and I needed a little help from an online recipe for my first attempt at enchiladas. This is as authentic as you can get.
I like my enchiladas a little wet, so I doubled up on the salsa recipe, but cut down on the spice (I have a sensitive stomach). I used 3 peppers for 2 pounds of tomatillos (double the amount), and it gave it a nice little non-burning kick! If you enjoy that burning sensation, then I'd suggest you add a little more. (I think 5 peppers/1 pounds of tomatillos would be extreme though!)
On top I added julienne iceberg lettuce, watery sour cream (watered down with milk, not actual water), sliced radishes, and cilantro. Don't forget about the rice and beans!
I served this to a group of hungry college buddies, and the guys would not stop showering me with compliments. They are convinced on marrying a Mexican woman because of this recipe :)
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Absolutely delicious and authentic. I am a young Mexican cook and I needed a little help from...