Enchiladas verdes from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) (page 29) by Cook's Illustrated Magazine

  • scallions
  • chicken breasts
  • cilantro
  • sour cream
  • ground cumin
  • onions
  • radishes
  • pepper Jack cheese
  • corn tortillas
  • chicken broth
  • tomatillos
  • poblano chiles

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 canned tomatillos for fresh tomatillos, and jalapeño peppers for poblano chiles.

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