|Serves||4 to 6|
|Total Time||1 hour|
I have a soft spot for enchiladas and like every kind I’ve ever had: my Aunt Shirley’s enchiladas filled with onions and ground beef; Mexican-American doozies oozing with cheese; earthy combinations of squash and peanut sauce; and the fresh-fish-and-green-salsa variation served at my neighborhood taqueria. This recipe for green enchiladas suggests pure comfort food and makes me think of my mom.
|12||corn tortillas, white or yellow|
|½||cup canola oil|
|8||oz. jack cheese, shredded|
|¾||cup onion, finely chopped|
|2||cups cooked chicken, shredded (optional)|
|2||cups chicken or vegetable stock|
|1||cup sour cream|
|1||can (4 ounces) chopped green chiles, preferably jalapeños|
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
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Cracking a Filipino favorite