Chicken enchiladas in tomatillo-cream sauce (Enchiladas Suizas) from Saveur Magazine, Aug/Sep 2012 (#149): The Mexico Issue (page 95)

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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

  • Frogcake on December 28, 2017

    This was quite delicious! Unanimous decision to repeat this next time the family is together. I made this using leftover turkey which I shredded and I doubled the recipe. The previous notes were very helpful. In doubling the sauce, I used heavy cream to replace the sour cream and this worked very well. The roasted tomatillos and chili peppers (I used four very large and pungent jalapeños) blended with fresh cilantro, garlic and seasoning (note to self-don’t omit the toasted cumin) were a really really tasty combination of flavours -pleasant nip too.We had plenty of sauce left over which we are looking forward to eating with grilled sausages! Just for fun (because sometimes I get a bit radical when I’m cooking), I had some roasted puréed red pepper, which I drizzled on the enchiladas before the cheese. Nothing really special about the latter but it was a nice touch and the family loved it. I used preshredded taco mix cheese generously sprinkled on top. No complaints and zero leftovers.

  • chawkins on March 06, 2016

    Quite good. I agreed with the previous reviewers that some of the sauce should be set aside for serving.

  • darcie_b on March 02, 2014

    Overall this is a great recipe. I substitute heavy cream for the sour cream since I find that sometimes sour cream will curdle in the heat. I agree that some sauce should be saved for serving because otherwise it gets soaked up by the tortillas.

  • twoyolks on October 23, 2012

    The recipe at one point calls to pour all the remaining sauce over the enchiladas. Instead, I poured enough to coat them well and saved the rest to pour over after they baked. I'd also be more generous with the cheese next time.

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