Fry
Enchiladas Verdes (Green Enchiladas)
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10 Reviews
Plum P.
December 3, 2010
This looks AMAZING. I have an obsession with green enchiladas and can't find any decent ones in DC. I can't wait to try these! And I love that you stack these - I always have a problem with tearing the tortillas when I try to roll them. Maybe I just need more practice ;) Thanks MuyBueno!
MuyBueno
December 3, 2010
Thanks Brooke!!! They are even more amazing to eat!!! They are my FAVORITE comfort food! And stacked makes for a very unique presentation!
hausproud
November 5, 2010
this recipe is excellent. Substituted sauteed tofu and beet greens for the chicken (plant based diet crowd). So happy to have found this recipe. gracias muy bueno!
MuyBueno
November 5, 2010
WOW, so interesting and I bet amazing! I'd LOVE for you to post this comment on our blog for others to see ;) Thanks for taking the time to make our recipe with a great veggie twist!
http://muybuenocookbook.wordpress.com/2010/08/29/enchiladas-verdes-green-enchiladas/
http://muybuenocookbook.wordpress.com/2010/08/29/enchiladas-verdes-green-enchiladas/
monkeymom
September 3, 2010
This sounds great! I'm wondering what you do with the other half of the buttermilk? Is it just in case you need it?
MuyBueno
September 3, 2010
The full quart will not fit in the blender, so use 1/2 of the quart for the blender and then add the remainder of the buttermilk into the skillet with the mixture. If you like it SPICY, then don't add all of it. The consistency of the sauce is up to you. Either way the combination of all these ingredients explodes in your mouth (in a good way). You will NOT be disappointed. Good luck with it! Hope you try it and would LOVE to hear what you think of it!
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