Chicken Enchiladas with Tomatillo Sauce
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Appears in Cook's Illustrated May/June 2003
Our recipe uses a few tricks to cut down on prep time while delivering enchiladas that still have all the rich, deep flavor of traditional versions.
WHY THIS RECIPE WORKS
For an outstanding enchiladas recipe that could be made in under 90 minutes, we saved time preparing the tortillas by spraying them with vegetable oil and warming them on a baking sheet in the oven. Another timesaver in our enchilada recipe...