If I had to pick one of my favorite Mexican dishes, it would have to be enchiladas without a doubt. While I will never pass up a good taco or chile rellenos, I think enchiladas are usually my go-to dish. My mom makes the absolute best red enchiladas I’ve ever had in my life and since I already recreated that recipe here, I decided to take a whack at the green enchildas. When I was a little girl, I actually did not like green enchiladas and it wasn’t because of the taste or anything, but just because they were green and at that an odd shade of green. Well, fast forward to now and I can’t get enough of them and here I am all these years later making a recipe for them. Who would have thought? One of the reasons I made these was because of the abundance of tomatillos I have growing in my garden along with the poblanos I have coming in. I have started to plant vegetables and fruits that I utilize quite a bit so I can save myself some money and so far it definitely has. Anyways, back to these delicious enchiladas. Before we get into the ingredients, let’s talk about the nutritional benefits of tomatillos–the star of the recipe.
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Life at the Mesa 