Love this recipe! I added hot sauce and a little garlic powder to the potatoes and a jalapeno to the tomatillo mix. I would also start the tomatillo salsa first, then work on the potatoes to maximize time spent, especially since you need to let it cool a little before blending. I added Monterey Jack cheese and halved the queso fresco. When I rolled the tortillas, I dipped them in the salsa first. It was so good and really got the flavor of the salsa into the enchiladas. The balance of the tartness of the tomatillos and the floweriness of the corn tortillas was divine. I highly recommend this!
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Love this recipe! I added hot sauce and a little garlic powder to the potatoes and a jalapeno...