green chicken enchiladas


Pic1+2: green enchiladas, corn and flour tortillas

Marielos prefers corn tortillas. I don't like corn tortillas. That means that in this kitchen, enchiladas are always made in 2 different versions: with corn tortillas for Marielos and with flour tortillas for myself.

Corn tortillas have for me an unpleasant flavor that pervades the entire dish. On the other hand, the gluten in the flour tortillas gets mushy, almost soapy after cooking in the sauce, and that is even more pronounced when reheated on day 2. Maybe I should try buckwheat tortillas instead.


This is what you need for 3 servings:

  • 2 lbs. chicken meat
  • tortillas, 6 corn & 3 flour
  • 6-8 cups green enchilada sauce
  • S&P



Pic2: tomatillos, green chile
Pic3: puree
Pic4: all done

See also: green enchilada sauce.



Pic5: flour vs. corn tortillas
Pic6: roasting the chicken legs
Pic7: ready for pulling the meat


Pic8: tomatillo & green chile sauce with chicken meat. thickened with flour
Pic9: corn tortilla, chicken meat
Pic10: rolled, with sauce


Pic11: flour tortilla, chicken meat
Pic12: rolled
Pic13: with sauce in the oven


Pic14-16: corn tortilla


Pic17-19: flour tortilla


2020-09-20 — Day 2

Pic20-22: reheated day 2: corn, flour, flour cut and mixed