El Coyote's enchiladas Suizas from Saveur Magazine, May 2014 (#165): Special Issue: A Day of Cooking (page 86)

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Notes about this recipe

  • Rutabaga on November 01, 2015

    The tomatillo sauce (along with a thick blanket of melted cheese) really makes this dish. Actually, the recipe makes an almost overwhelming amount of it. I didn't pour the remaining sauce over the enchiladas as instructed in the recipe, as the pan was already very full and the enchiladas very saucy. This left me with about an additional cup and a half of leftover sauce after doubling the recipe. The recipe also states you should peel the roasted tomatillos. I really don't know how anyone could accomplish this task, however, so I left the skin on, and my sauce was still very smooth after a good run in the blender.

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