You don’t have to sacrifice authenticity for speed with these quick and flavorful enchiladas. And an easy, homemade salsa verde adds a tangy kick to this hearty dish.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
One of those tricky ones to rate: probably only 3 stars as written, but easy to up to a 5. I used ground turkey instead of beef, and added garlic, corn and zucchini to the mix. The salsa is excellent, and I'd definitely recommend making with the tomato rice & beans (which I'll make again).
I loved how fast and easy this was but not full of flavor. The beef was silky but too simple for me. Maybe more cumin and salt? The salsa verde was surprisingly easy to make. I served it with chicken enchiladas with red sauce from Cooks Illustrated and all my guests preferred the other dish which had more complex flavors. All that said, I will still definitely try this again.
Easy & delicious! I will make this again.
Delicious! even my 4 year old gobbled it up. Followed recipe exact but using half corn, half flour tortillas. I might add some beans to it next time, maybe some veg too. Recipe is a good jumping off point but you could pretty much put anything in them. The salsa verde was tangy, not spicy. Yummy!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?