Vegetable enchiladas with cilantro salsa (Enchiladas vegetarianas) from Nopalito: A Mexican Kitchen (page 174) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mexican rice (Arroz Mexicano)

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

  • peaceoutdesign on December 26, 2021

    Anticlimactic. The veggies lost their individual taste and the sauce was nothing special. Roasting the salsa veggies might have helped.

  • Maaseelulu on May 13, 2018

    This recipe was great. I didn't expect it to taste as great as it did with the veggies. I will be making these over and over again. I used La Tortilla Factory corn tortillas as regular grocery store tortillas are so disappointing. The only change I made was to broil the tomatillos and peppers instead of boil them for the sauce.

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