About this document
Understanding Platillos in Mexican Cuisine by Alonso Jm is a document available to read on EtoBox.
This document provides a recipe for green enchiladas with two parts - the salsa verde and the enchiladas. For the salsa, it calls for tomatillos, serrano chiles, garlic, onion, salt, and chicken broth blended together and cooked. For the enchiladas, it instructs to shred chicken and cheese, fry corn tortillas in oil, fill with chicken and cheese, and bake topped with crema, salsa, and more cheese. The finished enchiladas are served with extra salsa.
- Author
- Alonso Jm
- Language
- EN