If you believe the internet, enchiladas verdes are a casserole. They are made with flour tortillas. Baked for 30 minutes. Full of bland chicken. Just not good. A big soggy mess. Forget what the internet says. Wait. This is the internet. Confusing, isn’t it…
Enchiladas verdes can be great
I started thinking about enchiladas after a trip to San Antonio. They take their enchiladas verdes very seriously there. I tried them in a few different places. And I asked questions. Few things to remember.
Restaurant enchiladas are made with corn tortillas
Nobody uses flour tortillas. Flour tortillas are a great way to make pasty enchiladas. Or crunchy ones. Depends if they get wet or not. Either way. Flour bad. Corn good.
They are made to order
They don’t make enchiladas in big batches hoping people will come in and order them. Takes no time make them to order. They don’t do it. You shouldn’t either.
The filling is tasty
You need to bring the flavour to the chicken. It’s not enough to pour some sauce on bland chicken. That will taste like sauce on bland chicken. It’s no more effort to make tasty chicken. So do it. This isn’t about leftover rotisserie chicken from the grocery store. Go the distance. You will be glad you did. That’s it. There is nothing more to it. Nothing at all. Warm some corn tortillas. Roll them around some tasty bits. Spoon some sauce overtop. Sprinkle with finely grated cheese. Bake only long enough to melt the cheese. Eat. Enjoy. Wonder why you haven’t done this before. Never make enchiladas with flour tortillas again. These are enchiladas verdes you will make over and over again.
