Authentic Enchiladas Verdes
These are really good, my family loves them. I made a few changes. I omitted the salt, (figured you get enough from the broth, I use canned or bouillon). I used only one anaheim chili and one jalapeno, they were homegrown, and I wasn't sure about the heat they'd have,
(plus my kids don't care for really spicy food). I used homegrown tomatillos, and I did not fry the tortillas in oil, to lower the calories and fat. I did dip them in the hot salsa, then rolled them up and put in a dish, sprinkled some grated Chihuahua cheese (mild white mexican melting cheese)instead of the queso fresco, over the top and put in the oven till cheese melted. The only thing that bothered me was that I expected the salsa to be green, like my homemade green salsa, but the canned broth turned it brown. Maybe if you use homemade chicken broth it is not as brown. But the flavor was outstanding and my family did not care about the brown color. Very delicious!
2 users found this review helpful
Dec. 17, 2006