Much to my dismay, my husband has cut off my cookbook purchases until I purge some of my current ones. However, if I happen upon one for free it’s totally OK right? I mean how do you get rid of cookbooks or books because you never know what kind of gem you might have on your hands.
Back in February I was fortunate to receive a “new” cookbook from my friend Becky at Vintage Mixer. Salt Lake City Chef’s Table is my newest gem and it’s full of great and inspiring recipes from some of Salt Lake City’s finest restaurants and eateries. While browsing the book I stopped immediately when my eyes caught the attention of some good-looking enchiladas. Enchiladas Suizas to be exact from the restaurant Alamexo.
Growing up in Texas, Mexican food has got to be my main squeeze when it comes to food options. Whether it’s fajitas, chips and salsa, quesadillas, tortillas and of course enchiladas. That’s why these enchiladas caught my attention in the cookbook. I set out to my local grocery store and noticed that they didn’t carry everything that I would need for this recipe, so I made some minor adaptions.
Many people are prepping for Cinco de Mayo and this recipe will be a great addition to your party or gathering. They are super easy to make and are great as leftovers as well.
ENJOY ~ Meagan
For the salsa verde
For the enchiladas
NOTE: You may not use all of salsa verde.
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