Charred tomatillos, garlic, and serranos are the stars of the enchilada sauce in this dish. The acidity from these Mexican green tomatoes makes for a garden fresh flavor, balanced by some heat from serrano peppers. The enchiladas are made by rolling corn tortillas around a flavorful filling of pepperjack cheese, then dousing them in that tasty tomatillo sauce. Sides of white rice and spiced black beans make the meal complete alongside crema fresh to cool down any heat from the enchiladas.
Very flavorful! I always add lime juice or Tajin to Mexican cuisine to make the flavors pop, but it wasn't necessary in this case. I do wish sodium content could be a bit lower, though.
Summer · 10/16/25
Puja · 10/15/25
Loved it but beans & rice should be on same side of the dish for easier combining
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
