Enchiladas Verdes (Green Enchiladas)

Recipe by Kim D.

I adopted this recipe from Recipezaar. I hope to give it a try soon and make changes if needed.

Top Review by newspapergal

I halved the recipe, but still had to use more than the amount of oil called for b/c the tortillas soaked it up (I didn't fry them for long either) - so you might want to check that oil amount. I don't think it's enough for 12 tortillas. Also, I couldn't really tell that the flour did any thickening for my sauce; I'll omit it next time. This has a good flavor & is very filling. I prepared as directed, putting my two "stacks" in a 9x13 pan and baking at 350* for about 10 min. I think this also would be good with chicken layered in.

Ingredients Nutrition

Directions

  1. Fry tortillas in fat to soften.
  2. Heat garlic in oil then discard garlic.
  3. Blend flour into oil.
  4. Stir in green chili sauce and heat thoroughly.
  5. If mixture is too thick, add water.
  6. Add salt to taste.
  7. Layer tortillas with sauce, minced onion and cheese on oven-proof plates.
  8. Sprinkle cheese on top.
  9. Use 3 tortillas for each serving.
  10. Place in oven to allow cheese to melt.
  11. NOTE: For a real New Mexican touch place a poached or fried egg on top.
  12. The egg seems to help meld the flavors.

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