88 All-Time Best Dinner Recipes

I'm spending winter in SE NM in my old age. Most of the restaurant food here is Mexican by default and too spicy for my northern tongue. But I do love chile verde and this is a great variation. I was confused by the two kinds of enchilada sauce so just used one 15 oz can of Hatch Mild sauce and 1/2 can of water. (made 1/2 recipe for wife snd self). Added a bit of salt and pepper and just a couple drops of Habanero hot sauce. It came out so fine!! Would never know there are no tomatillos in it. I'll probably never serve this to my NM friends, but it is great for soft-mouthed gringos who visit!

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.25 yeast more in sponge