Quick beef enchiladas with salsa verde from Fine Cooking by Liz Pearson

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Notes about this recipe

  • Recipe Notes

  • chawkins on July 16, 2013

    Pg 59, The Best of Fine Cooking, One-Pot Meals, Winter 2013. No roasting for the salsa, no baking for the assembled dish, just broil for 3 minutes to melt the cheese. So it is the perfect enchilada dish for the hot summer. However, the amount of salsa produced is somewhat skimpy but that helped to keep the enchiladas intact.

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