TFS. Mine is in the oven and one to freeze for later. I had some home canned green enchilada sauce made with tomatillos that didnt seal so I am using it all up on this. Smells great!! 😋
You don't need to prep the tortillas in oil. I accidentally forgot to do this first time making something like this and they turned out great with way less inflammatory fats. I used 100% white corn tortillas made with water and lime only. Still so good to me. If you must follow instructions, make sure to use something like avocado oil because most other oils besides coconut and olive are super high in omega 6 fats and very inflammatory and terrible for ones metabolism and insulin sensitivity, so don't use canola, sunflower, safflower, corn oil, grape seed oil etc. Even lard would be a better option.
Yes like for the green sauce you can just go buy tomatillos (little green tomatoes) from your local Mexican store if Walmart doesn't have it, blend them, and boom, tasty tomatillo green sauce
@@redfuse8369 yes and no. Home made salsa is far better. But no don’t use tomatillo chiles, far better salsa is from green chiles as made in New Mexico. If you can’t find these hatch green chiles substitute Anaheim chiles-far better tasting salsa
@@emh8861 hello, which store-bought canned salsa is good? And is this salsa made from New Mexico green chiles or from other types of chiles, eg tomatillos?
Simple,fast and delicious!
TFS. Mine is in the oven and one to freeze for later. I had some home canned green enchilada sauce made with tomatillos that didnt seal so I am using it all up on this. Smells great!! 😋
You don't need to prep the tortillas in oil. I accidentally forgot to do this first time making something like this and they turned out great with way less inflammatory fats. I used 100% white corn tortillas made with water and lime only. Still so good to me. If you must follow instructions, make sure to use something like avocado oil because most other oils besides coconut and olive are super high in omega 6 fats and very inflammatory and terrible for ones metabolism and insulin sensitivity, so don't use canola, sunflower, safflower, corn oil, grape seed oil etc. Even lard would be a better option.
She gave some great tips you go sis 😍🙌🏾❤️
I make this in a pinch. A tip is to soften the tortillas in the green sauce warming on the stove as you assemble.
Layered enchiladas are 💯% better than lasagna
We made this last night changed a couple things we marinated the chicken and green taco sauce and in place of the beams we added corn and olives
I thought she was adding raisins for a second! I was like “Girl Bye” 👋🏼 lol. I didn’t cancel her because they are black beans lol.
LMAO!! You're on it girl! Hahaha, too funny.
😂😂😂
Same! 😂
It does look like raisins 🤣🤣🤣
Dinner for tonight 😊
That looks fricken delicious. I wanna get me some.
When the hell did she add the avocado?
@@johnron61 I can't say🤔
@@johnron61 it was already prepared before she even showed you how to make the casserole bro
No. Danger. Don’t bake in aluminum pan
I hate that commercial, she should be ashamed of her self, no shame
Baking aluminum is POISONESS. Alsheimers
Poisonous* Alzheimer’s*
Poisoness sounds like a supervillain
No. Make your own salsa
Store bought not tasty loaded w salt loaded w chemicals
Ugh
Yes like for the green sauce you can just go buy tomatillos (little green tomatoes) from your local Mexican store if Walmart doesn't have it, blend them, and boom, tasty tomatillo green sauce
@@redfuse8369 yes and no. Home made salsa is far better. But no don’t use tomatillo chiles, far better salsa is from green chiles as made in New Mexico. If you can’t find these hatch green chiles substitute Anaheim chiles-far better tasting salsa
There is a good store one , but is expensive.
@@emh8861 hello, which store-bought canned salsa is good? And is this salsa made from New Mexico green chiles or from other types of chiles, eg tomatillos?