We had to make the salsa verde mixture (onions, chicken broth, green chilies, and spices) and lightly fry the corn tortillas to soften them up. Then we dipped the tortillas in the salsa verde and then put chicken and cheese inside and rolled them up. We filled our 13 x 9 pan with 8 enchiladas and cooked them in the oven with green onions and cheese on top. We also made our own refried beans from a can of pinto beans and we made Mexican Rice-a-Roni. It was all really good and smelled and tasted like real Tex-Mex. Although, after making them ourselves, I realize how bad that kind of food really is for you. I was pretty full after eating almost two enchiladas and couldn’t finish my plate. Now we have yummy leftovers.
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3 comments:
Those look good. Do they not sell verde sauce in stores there? I had the best enchiladas I've had yet in Austin the other day, vegetarian ones of course.
I didn't notice verde sauce at the store, but the store did have the green chiles that our recipe required for making the sauce.
It probably tastes better if you make the verde sauce yourself anyway rather than pre-made sauce at the store.
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