Comments on: Pork and Apple Enchiladas Verde Casserole

By: Neohippie

Neohippie — Fri, 12 Oct 2007 23:58:22 +0000

Actually, I think I heard somewhere that authentic Mexican enchiladas are actually more like your Mexican lasagne. The rolled up thing is an American invetion.

But I completely forget where I heard that. Rick Bayless maybe.

Anyway, one of the Tex-Mex restaurants here in Austin do their enchiladas layered instead of rolled. Yum.

And I’m saving this recipe because it looks delish.

By: Barbara

Barbara — Fri, 12 Oct 2007 16:19:14 +0000

Kristi–just make certain that you poach or braise the chicken, so it doesn’t dry out when you make the filling. Dry chicken would not be good at all–but nice moist chicken would be quite tasty.

Erin–next summer, in August, try a Ginger Gold from the farmers market. They are absolutely awesome. Like Honey Crisps, but even more tart and spicy with a good balance of sweetness. And they are really crisp, too.

Katie–the possibilities are wonderful with this dish–vegetarian options are fantastic, too.

Jim–fresh from the tree R D’s are okay–not nearly so bad as the ones which are months old at the supermarket–but they are still not what I would call delicious.

By: Jim

Jim — Fri, 12 Oct 2007 15:48:48 +0000

We may have to cook this on Monday; it looks so good! Never thought of combining apples with salsa verde, but now I can’t wait to try it.

What is the deal with Red Delicious apples? Considering they claim to be delicious in their very name you’d think they’d be, y’know, better.

By: Katie

Katie — Fri, 12 Oct 2007 14:14:32 +0000

What a marvelous idea! Mexiacan lasagne! It must have more and very different flavors than regular old noodle based… opens up a whole new world of flavors!

By: Erin

Erin — Fri, 12 Oct 2007 13:34:51 +0000

This looks really wonderful. I used to think I didn’t like apples too much either. Then I went to the farmers market and bought Honey Crisps. I never knew an apple could taste that way!!
I must try this recipe really soon!!