Roasted tomatillo enchiladas (Enchiladas verdes) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 69) by Rick Bayless and Deann Groen Bayless

  • cilantro
  • garlic
  • corn tortillas
  • chicken broth
  • tomatillos
  • serrano chiles
  • white onions
  • crema Mexicana
  • cooked chicken meat
  • EYB Comments

    Can substitute cooked pork or cooked beef, melting cheese, or ricotta cheese for cooked chicken; and sour cream, crème fraîche, Greek yogurt, queso añejo, Parmesan, romano, or additional melting cheese for crema.

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 cooked pork or cooked beef, melting cheese, or ricotta cheese for cooked chicken; and sour cream, crème fraîche, Greek yogurt, queso añejo, Parmesan, romano, or additional melting cheese for crema.

  • myriaderf on August 23, 2020

    THE BEST ENCHILADAS. Easy to leave out the chicken (and possibly add goat cheese) for fantastic vegetarian version. They also make fabulous leftovers, just pop in the microwave to reheat.

  • twoyolks on July 17, 2018

    These were some of the best enchiladas I've made. The sauce is tasty and works well with leftover chicken. I really liked the technique of microwaving the tortillas as it was easier, better, and faster than frying them. I did find that I needed to reduce the sauce down after adding the chicken stock as otherwise it would've been way too soupy. I also baked the enchiladas for 10 minutes.

  • TrishaCP on January 28, 2018

    The flavor of these enchiladas is great! But I had a similar problem as Rutabaga related to the timing of the bake. I used corn tortillas, which were heated for rolling, but my filling was cold (a combination of rotisserie chicken and pupusa cheese). As a result, I needed about eight minutes for them to be thoroughly heated, and by that point they were mushy (as warned). Didn't stop us eating them, because they are so tasty, but I'd like to come up with a solution to the baking problem. Maybe room temperature filling would work, or baking the enchiladas briefly before pouring over the sauce would be better? I served them with crema as my topping.

  • Rutabaga on September 14, 2017

    In my version, I used chopped rotisserie chicken and pepper Jack cheese in the filling, and homemade whole wheat tortillas in place of corn. It was a good combination, but I should have baked them longer than the four minutes maximum that Bayless lists in the recipe. Since you don't have to heat wheat tortillas to make them pliable, I prepared my enchiladas using room temperature tortillas, and after four minutes in the oven they were barely warm. 10-15 minutes would be better in this case, or longer if the filling was cold instead of room temperature. I also skimped on the sauce because I was afraid of adding too much, but in retrospect you shouldn't be afraid to really pour it on. The enchiladas can soak up a lot of sauce, and they need it! We topped them with sliced sweet onion, cilantro, a little sour cream, and an additional sprinkle of pepper Jack (although I would really recommend queso anejo or cotija instead of Jack if you have it).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.