You all know I have a soft spot in my heart for libraries and bookstores. But with cookbooks being at a higher price point the opportunity to borrow from the library, to cook with and live with the recipes for   three weeks can really help you make a decision of whether or not the book and the recipes are for you and worth investing in. It is also another great place to pick up inexpensive used books.  

Last week I was able to purchase a used copy of “America the Great Cookbook” at my local library. It has incredible pictures and is filled with recipes from one hundred top chefs throughout the United States. Enchiladas Verde from Rick Bayless on page 202 caught my eye – I was sold on the book and knew it would be the first thing I tried.

I will say these enchiladas are not like anything I have ever made because I have never made my own sauce before. Although making your own tomatillo sauce adds a few extra steps to the process – BOY IS IT WORTH IT. The results were so far from what’s in the can at the grocery store that it was mind blowing which makes it hard for me to go back to that. The peppers and tomatillos only broil for about 10 minutes and then they are blended and cooked on the stove for 4 more minutes. This bit of extra time and prep are so worth it – trust me. Remember you can use rotisserie chicken saving you the extra time needed to make the home-made sauce.

This recipe has so many levels of flavor that it is sure to impress anyone you make it for. It is perfect for Cinco De Mayo or really anytime you have a hankering for enchiladas. Most grocery stores carry these ingredients and if not try your local Mexican Market – Rodriquez Supermarket in Grand Rapids is awesome and they also have the best chorizo in town.

Enchiladas Verdes Roasted Tomatillo Enchiladas

Check out this recipe

This is the first of many recipes I am going to try in this book. Can’t wait to share more of my favorites with you.