Whew that title is a mouthful… a delicious mouthful at least! We received tomatillos two weeks in a row from our CSA and felt inspired to make some yummy green-sauce enchiladas. I searched the interwebs and found this recipe. I liked the idea of “suizas” or Swiss cheese flavored enchiladas and though I typically shy away from Rachael Ray recipes this one seemed pretty fun to make and rather unique. Not only did the flavor profile intrigue me but also the idea of a “stacked casserole”. The whole rolling up the enchiladas into cigar shaped tubes can be very messy and painstaking so why not skip it? I made a few modifications to her recipe both while making it and afterwards (link at the end of the post).
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