Whenever I see enchiladas verdes on a restaurant menu, I’m tempted to order them. I love a bright salsa verde, so green enchiladas always sound so good. But more often than not, they’re filled with shredded chicken. If I want veggie enchiladas verdes (not traditional, but delicious), I’m better off making them at home. These green enchiladas are my go-to recipe. I smother them in a homemade green enchilada sauce that has a tangy tomatillo base and jalapeños for a spicy kick. They’re...
