Enchiladas Verdes

We love these and make them all the time. I often used jarred salsa verde to save time, and I've substituted all sorts of cheeses if I can't find asadero, from pepper jack to feta to Pecorino Romano (although I agree with the other reviewer that Asiago makes no sense at all in this recipe). I keep a pot of hot chicken broth next to me while assembling the enchiladas and dip each corn tortilla into it briefly before adding the filling (just enough to soften it, but no so much as too make it soggy).

In order to get soft enchiladas you need to pre-cook the tortillas in oil, other wise they are to dry and will absorb all the sauce, to do this heat olive oil and dip your tortillas first to soften,drain before filling with your chicken or beef if you prefer.I always serve my enchilladas with an avacado salad and mexican rice.

DO NOT substitute asiago cheese if you can't find asadero, like the recipe says. Asiago is very pungent and completely overpowered this dish. My husband and I each took one bite and we dumped the entire pan down the garbage disposal.

This is one of our easy go to recipes. Only change we make - pre-made salsa verde and add extra onion on top before serving. Often don't serve anything with them, but tonight did spanish rice and refried beans. The tortillas often break, but we don't really mind.