Enchiladas Verdes
I love salsa verde. I love it hot, I love it cold. I love tomatillos. It’s amazing that up until now I’ve never taken the opportunity to actually work with tomatillos in recipes. Well, that all changed. I decided to make enchiladas verdes from a recipe I found online at AllRecipes.com.
Mine turned out different than the pictures from the website. I think it’s because I chose to wrap mine in a baking dish, spoon the remaining salsa verde, add the remaining onions and cheese then broil to melt. Then I sprinkled with cilantro.
Overall, the result was amazazing. Except, the bottoms of the enchiladas did get a tad bit soggy. So…I tried again a week or so later. Same problem, even after crisping up the tortillas even longer. I guess that’s why the recipe suggested making 3 per person right on their plates… I still liked having them in a baking dish, and I don’t mind them being a bit soggy, they are kind of messy to begin with.
Here’s my Enchiladas Verdes:
slightly spicy, tangy from the tomatillos, and so tasty
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