The Dizzy Cook by Alicia Wolf

Author:Alicia Wolf
Language: eng
Format: epub
Publisher: West Margin Press

Salsa Verde Chicken Enchiladas

MAKES 4 SERVINGS

The ultimate crowd-pleaser, this recipe is a winner that can be customized in so many ways. To make it vegetarian, substitute zucchini, summer squash, corn, spinach, and/or roasted sweet potatoes for the chicken. Other times it’s wonderful with ground beef, using my Enchilada Sauce (page 79) instead of the salsa verde. If you’re gluten free, you’ll want to use 100 percent corn tortillas (avoid tortillas that use a mix of wheat). If you find that the corn tortillas are breaking while you assemble, wrap them in a damp paper towel and microwave in 30-second increments. Serve these enchiladas with a simple side salad, Mexican-Style Black Beans (page 187), and/or rice.

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