Enchiladas verdes

I get my fair share of daytime TV watching now that I’m home with Harper, and that’s how I discovered Pati Jinich and her fabulous Mexican recipes (I think on The Chew). I decided to try her enchiladas verdes, which both sounded really good and allowed me to try some new ingredients like tomatillos and Mexican crema. 


Isn’t that color gorgeous?

Her recipes always look really yummy and she seems like a genuinely nice person. Can’t say that about all TV chefs…

So, I tried the enchiladas and they were fantastic. The main reason was the tomatillo sauce. It was super easy to make, and it had this wonderfully tangy, sweet flavor. You could put that on a piece of cardboard and it would taste good. 

We had leftovers from a homemade roast chicken, so I think that helped, too. 

I had never tried “passing the tortillas through oil” to get them nice and soft, but it totally worked. 

The only thing I changed was to add a little bit of the queso fresco and tomatillo sauce to the chicken before I rolled it up. I was afraid it would be too dry otherwise. And next time I think I would leave the raw onion off the top. But otherwise, this is a great recipe I can highly recommend. 

Another bonus: I learned that I really like Mexican crema in place of sour cream. It’s just a little bit thinner. I actually used some to make ranch dressing and it turned out perfectly. Cool!