the appetizer:
Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.
Mexico
Enchiladas with Green Sauce (Enchiladas Verdes)
2 cups Salsa Verde
1/4 cup oil
12 corn tortillas
1-1/2 cups cooked chicken, shredded
1/3 cup diced onion
1/2 cup sour cream
3 ounces queso fresco, crumbled
Warm the salsa in a saucepan. Meanwhile, heat the oil in a skillet. One at a time, fry the tortillas for a few seconds to soften. Place on a towel to drain. When done, dip each tortilla in the warm salsa. In the middle, place some chicken, onion, and white onion. Roll up and place in baking dish. When completely done, cover enchiladas with remaining salsa, then sprinkle on crumbled cheese.
Serve hot.
Mexico
- The Mexican Grill
- Introduction to La Parilla
- What to Eat
- Tortillas: The Mexican Staple
- Techniques
- Recados
- Using Recados and Salsas for Flavor
Mexican Recipes
from La Parilla
- Charred Habanero Salsa
- Duck and Pomegranate Tacos
- Grilled Snapper with Charred Habanero Salsa
- Mint Recado
- Quick Achiote Recado
- Summer Tomato, Avocado and Chile Salad
- Traditional Achiote Recado
from Kate's Global Kitchen
- Mexican Shredded Chicken & Toasted Corn Soup
- Epazote & A Pot of Pintos
- Mexican Cheeses: The Whole Enchilada
- Tequila Fiesta Recipes: Red, Green and White
- South of the Border Salads & Salsas
- Muy Sabroso! Southwestern Snacks
- A Cinco de Mayo Fiesta
Mexican Cookbooks with Recipes
- Rosa's New Mexican Table by Roberto Santibañez
- Crazy for Chipotle by Lynn Nusom
- Culinary Mexico by Daniel Hoyer
- Fiesta Latina by Rafael Palomino
- Fonda San Miguel by Tom Gilliland and Miguel Ravago
- From My Mexican Kitchen by Diana Kennedy
- Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken
- Mexico—One Plate at a Time by Rick Bayless
- Nuevo Tex-Mex by David Garrido and Robb Walsh
- Quick and Easy Southwestern Cookbook by Jane Butel
- The El Paso Chile Company Margarita Cookbook by W. Park Kerr
- The Tex-Mex Cookbook by Robb Walsh
- Zarela's Veracruz by Zarela Martinez and Anne Mendelson
More Mexican Recipes
- Avocado Soup (Sopa de Aguacate)
- Caramel Custard (Flan)
- Chicken with Mole Sauce
- Corn Tortillas with Tomato Sauce (Entomatadas)
- Enchiladas with Green Sauce (Enchiladas Verdes)
- Hominy Soup with Greens (Pozole Verde)
- Eggs in Tomato Sauce (Huevos Rancheros)
- Grilled Chile and Cheese Tortillas (Quesadillas)
- Mexican Sausage (Chorizo)
- Roasted Chile Peppers
- Pickled Chiles and Vegetables (Chiles en Escabeche)
- Tomato Sauce (Salsa Ranchera)
- Tomatillo Salsa (Salsa Verde)
- Stewed Potatoes (Papas Guisadas)
- Stewed Zucchini (Calabacitas Guisadas)
Back to the main Mexico page
Mexico on Wikipedia
More country Destinations
This page modified January 2007
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