This weekend, I’m really starting to explore the art of Mexican cooking. And what better way than with enchiladas! The recipe I’m making is adapted from the lamb adobo enchiladas with cooked green salsa in Truly Mexican by Roberto Santibañez with JJ Goode and Shelley Wiseman.
What I really like about this cookbook is that it starts with the basic ingredients and techniques that are a part of Mexican cooking, and then continues with the other building blocks: salsas, guacamoles, adobos, moles and pipianes, and then putting it all together.
You can eat these enchiladas by themselves, or serve with a side of rice or any other side dish. I chose to serve them with homemade tortilla chips.