Emilie,

When I was growing up, my mom who is a fantastic cook never used meat in her enchiladas, she used cooked shredded potatoes, diced onions and cheese and this was her filling for the enchiladas. They were served over romaine lettuce leaves and topped with crema fresca(Mexican Cream) similar to but not as acidic as sour cream and diced cooked carrots and fresh cooked green beans in about 1 inch lengths sauteed in butter and served over the freshly made enchiladas.

Buen Provecho!
Alicia

----- Original Message ----
From: Emilie Garcia
To: general@nuestrosranchos.org
Sent: Tuesday, September 12, 2006 12:55:12 PM
Subject: [Nuestros Ranchos] Another Zacatecan Recipe

http://lomexicano.com/mexicanfoodrecipeglossary.htm#r

While I was using the glossary in the link above, I saw a recipe for Enchiladas Zacatecanas. They are made with shredded pork and a sauce made with roasted green chiles and cream, and they are served topped with cooked shredded carrots and shredded potatoes and cheese, and slices of avocado. Scroll down until you see "Zacatecanas".

I am anxious to try these, since I cannot eat the green enchiladas with that green sauce made with tomatillos. Those are too highly acidic, and I suffer from acid reflux disease. The cream would also further smooth out the acid from the green chiles.

Emilie Garcia
Port Orchard, WA ---