Creamy enchiladas with chicken, tomatoes, and green chile (Enchiladas Suizas) from Mexico One Plate At A Time (page 120) by Rick Bayless

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Notes about this recipe

  • SpatulaCity on June 03, 2024

    I was skeptical about this enchilada recipe because it didn’t use any of what I thought of as the usual enchilada spices and flavors - cumin, garlic, dried oregano, chili powder. But trust the process! These enchiladas were delicious. Only used one chili in the sauce because we don’t like a lot of spicy heat. I modified to add chili verde salsa along with the chicken to give more pepper flavor without a ton of heat, along with some extra cheese. The tomato sauce sputtered constantly (and painfully if your forearms got too close) so I’d invest in a splatter screen before making again.

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