Comments on: Cheese & Onion Enchiladas with Verde Sauce

By: Aggies Kitchen

Aggies Kitchen — Thu, 03 Nov 2016 22:50:06 +0000

In reply to Sandy. Oh how I would love to try a freshly made tortilla!! (I did in Mexico last year, heavenly). Thank you so much for your Mom's method!! I am saving this for when I get the courage to try, I think I can do it!

By: Sandy

Sandy — Thu, 03 Nov 2016 20:43:28 +0000

Hi Aggie, love the tomatillo salsa receipe can’t wait to try. Homemade tortillas are so easy but can tell you how I learned them from my Mom. Take 12 c bowl ( Tupperware size I use) fill halfway with all purpose flour. Now the tricky part to measure out next two ingredients salt and baking powder. Close your hand halfway to create a little well in middle pour in salt add to flour repeat for baking powder. Next traditionally you use Manteca but I use crisco shortening 2 heaping spoons full ( regular large spoon from flatware set) add to flour. Now you want to get a cup of very hot tap water add gradually to bowl mixing ingredients together until your masa is consistency of bread dough. Sprinkle surface to knead dough until no longer sticky. When pressed with your finger dough will spring back. Separate in small dough ball to roll out tortillas. Sprinkle board & rolling pin with flour roll out dough flip repeat until desired size. Place on castiron grill on medium high heat turn when tortilla starts to puff up then flip cook other side. Grill is too hot if tortilla is smoking. We always ate the first tortillas off the grill by rubbing butter across the top.

By: Aggies Kitchen

Aggies Kitchen — Thu, 31 Jul 2014 11:25:16 +0000

In reply to bev. I don't recall ever adding sugar to a verde sauce, maybe your tomatillos were bitter? You could always try roasting them first to bring out the natural sweetness.

By: bev

bev — Wed, 30 Jul 2014 23:06:22 +0000

does anyone know how to sweeten up an enchililda verde sauce that was used in a chicken and bean dish. I usually use a red sauce when fixing this dish, but this time I opted for the enchilada verde sauce, but it tastes bitter..please help!! will adding sugar and garlic help?

By: Summer Black Bean and Corn Salad | Aggie's Kitchen

Summer Black Bean and Corn Salad | Aggie's Kitchen — Fri, 27 Jun 2014 14:04:20 +0000

[…] Try this Summer Black Bean and Corn Salad with Grilled Green Fish Tacos or alongside Cheese and Onion Enchiladas with Verde Sauce. […]

By: Cheesy Corn Stuffed Jalapenos | Aggie's Kitchen

Cheesy Corn Stuffed Jalapenos | Aggie's Kitchen — Tue, 16 Apr 2013 15:15:50 +0000

[…] little hot green peppers from the garden. I’ve made salsa, I’ve put them on pizza, in enchiladas and in guacamole. And now I’ve made these cheesy corn stuffed […]

By: Aggies Kitchen

Aggies Kitchen — Wed, 20 Feb 2013 01:24:06 +0000

In reply to Elizabeth. Oh I bet your salsa verde was amazing and such a treat! Thanks for the comment!

By: Elizabeth

Elizabeth — Wed, 20 Feb 2013 00:53:08 +0000

I just made these with salsa verde I canned from garden tomatillos last summer. It was delicious. Served it with black beans, too.

By: Amy

Amy — Sat, 16 Feb 2013 14:35:53 +0000

I put those same ingredients together, but with chicken, and bake. I love the idea of tortillas…thinking the next time I make it, I’ll save the left overs and wrap them up in tortillas for a great little snack when my kids get home from school. Yay!

By: Quickie Black Beans and Meatless Meals For Lent | Aggie's Kitchen

Quickie Black Beans and Meatless Meals For Lent | Aggie's Kitchen — Fri, 15 Feb 2013 17:50:26 +0000

[…] first posted these Cheese & Onion Enchiladas with Verde Sauce back in May of 2011 and didn’t realize that I never followed up with my Quickie Black Bean […]