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Feb 23, 2008 12:51 AM

Rick Bayless Enchiladas Verdes

I would like to try Rick Bayless's Authentic Mexican book p. 154 Enchiladas Verdes. I have a question about the steps. In Step 1 it is unclear to me whether or not I am supposed to mix in the cream into the salsa verde or in with the shredded chicken. Perhaps you own this book or are familiar with enchilada making...can you let me know? Thanks.

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  1. According to the recipe, you stir the cream, along with the onion and salt, into the warmed chicken.

    7 Replies
    1. re: JoanN

      oh well, before I checked back, I went ahead and mixed the sour cream into the salsa verde. I guess I did the wrong thing, but they came out tasting pretty good. I didn't like frying the corn tortillas in oil, though. I wonder if I can skip that step or if there is a way to get around that.

      1. re: luckyfatima

        I'd strongly recommend that you fry the tortillas for a short time. If you don't, the enchiladas will usually fall apart. Yes, they will soak up some oil. Drain on a wire rack so they don't get too soft. It takes some experience to get them just the right texture between too soft and too crispy. Fortunately, corn tortillas are cheap :-).

        1. re: luckyfatima

          no, lucky fatima, you didnt do the wrong thing - enchiladas poblanas - in the pueblan style would mix the cream with roasted blended poblano peppers. and dip the tortillas in that. so you just did a variation on this theme.

          If you dont want to fry the tortillas - I would heat them over an open gas flame or brush with oil and heat in a low oven.

          1. re: kare_raisu

            Is RIck Bayless related to the guy on ESPN, Skip Bayless? They look alike and sound alike...just wondering...

          2. re: luckyfatima

            I warm the tortillas in the microwave. Layer of paper towels on turntable lay 4 tortillas around [some overlapping is ok] and nuke for about 1 minute.

            1. re: luckyfatima

              When I make enchiladas, I grill my corn tortillas on my iron crepe pan, without oil, until they are hot and a little golden in spots, and then dunk in the sauce, fill and roll. If you fry them in oil, they will hold together a little better, but the way I do it, they don't really fall apart and you don't have as much added fat.