Cheese enchiladas with salsa verde from American Harvest: Regional Recipes for the Vegetarian Kitchen (page 138) by Nava Atlas

  • scallions
  • Monterey Jack cheese
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute canned chopped mild green chiles for jalapeño pepper; green and/or red bell pepper or yellow summer squash for mushrooms or use them in combination, safflower oil for olive oil, and parsley for cilantro.

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

Accompaniments: Refried pinto beans (Frijoles refritos)

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 chopped mild green chiles for jalapeño pepper; green and/or red bell pepper or yellow summer squash for mushrooms or use them in combination, safflower oil for olive oil, and parsley for cilantro.

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