Green chile enchiladas from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison and Bill Jamison

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

  • TrishaCP on February 17, 2014

    This dish is all about the sauce, so make sure you use a good one. I used the book's Tubac Chile Verde, made quite hot with the type of Hatch chiles I used, and I liked that the heat cut through the richness of the cheese. Once the sauce is made, this dish comes together quickly. I didn't fry the tortillas to soften them- I toasted them on a comal instead, and didn't miss the extra oil.

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