Mercede's enchiladas from The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch (page 129) by Elizabeth Poett

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

Accompaniments: Grilled Anaheims with garlic salt; Tomato salad with corn and Kalamata olives; Spanish rice

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 dried New Mexican chiles for dried Anaheim chiles, and other salty melty cheese for queso fresco.

  • hbakke on November 21, 2023

    I doubt this recipe was tested. The chile sauce was already too thick (16 rehydrated chiles with only 2.5 cups of water) before adding the flour and tasted very bitter. After a lot of modifications, the sauce was slightly more palatable but not great. Once assembled, it has a baking time of 40 minutes (doesn't specify if it should be covered with foil). I took it out at 25 minutes and it was already burning. My final gripe is that the photo shows tortillas that are at least 9 inch diameter but the book specifies 6 inch, which makes a difference in terms of how much filling is required. Not a repeat at all for me.

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