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

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.

  • foodgloriousfood on April 07, 2022

    These are wonderful! I have made them a number of times. The same recipe is also in Vegetables Illustrated but they increased the oil from 4tsp here, to 3tbs. I don't think the recipe needs that much, although I do add a little more than the recommended 2tsps to fry the onion and spices. The recipe calls for serving with plain sour cream but I always borrow the lime, cilantro sour cream from the Beef Enchiladas pg 39 for these chicken enchiladas too. For a huge family enchilada feast, I make both the chicken and the beef enchiladas. It's hard to choose between the two as they are both terrific so you have to eat double. Be warned :)

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