Tomatillo-sauced enchiladas with spinach and mushrooms (Enchiladas verdes de espinacas y hongos) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 215) by Rick Bayless and Deann Groen Bayless

  • tomatillos
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute sour cream, heavy cream, or crème fraîche for crema Mexicana, and feta cheese or goat cheese for queso fresco. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream, heavy cream, or crème fraîche for crema Mexicana, and feta cheese or goat cheese for queso fresco. See recipe for variations.

  • swiand on October 11, 2024

    We used leftover Thanksgiving turkey for the chicken. Very good.

  • amandabeck on September 01, 2024

    These were tasty, but maybe a bit fidgety for "everyday" -- not sure I would make them again.

  • NJChicaa on January 24, 2018

    Excellent!

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