Welcome to the table.

This page has everything you’ll need for our time together: what to bring, what to expect, and how the evening will unfold. You’re welcome to come back to it anytime before the workshop.

There’s nothing to prepare beyond what’s listed here.

What we’re making: Enchiladas Verdes

  • This is a hands-on, shared cooking experience.

    We’ll prepare the dish together, talk through technique and timing as we go, and sit down to eat while everything finishes cooking. The pace is collaborative and steady—no performance, no pressure.

    You don’t need to be an experienced cook. You just need to show up ready to participate.

    Mae’s Table provides the recipe, instruction, and cooking supplies. Guests bring their own ingredients so the skills transfer directly to home kitchens. The workshop fee of $39 is per guest and is collected at the gathering.

  • Each guest brings their own ingredients. This allows you to practice with the same items you’ll use at home and makes it easier to repeat the recipe later.

    The shopping list with substitutions is below.

    Some hosts choose to coordinate a shared shopping trip and split the cost among guests. If that’s something your group decides to do, you’re welcome to.

    Mae’s Table does not coordinate ingredient purchases or handle reimbursements—this is entirely up to the host and guests.

  • Mae’s Table will bring:

    • all cooking tools and equipment

    • shared supplies

    • the recipe and instruction

    • guidance throughout the evening

    You don’t need to bring anything beyond the ingredients listed below.

    • Workshops have a minimum and maximum guest count, so please don’t invite anyone without checking with the host first.

    • Guests are responsible for reviewing ingredients and substitutions for their own dietary needs

    • Mae’s Table facilitates the experience; cooking and cleanup are shared

    • The event fee can be paid at the event via credit/debit, Venmo, or cash.

    If questions come up before the workshop, check back here first—everything you need is gathered in one place.

Shopping List:

1 lb shredded chicken (canned, rotisserie, or boiled and shredded)

12 oz (1 bag) shredded cheese (mexican blend or sharp cheddar)

16 yellow corn tortillas (you can sub taco sized flour if preferred)

1 - 9x13 aluminum baking dish OR 2 - 8x8 aluminum baking dishes

5 tbsp butter

5 tbsp all-purpose flour

1 box or 2 - 15oz cans of chicken broth

1 - 8oz container of sour cream

2 - 4oz. cans of diced green chiles

1c salsa verde

1 small white or yellow onion

Substitutions:

  • If you want to make this a vegetarian dish, simply substitute the chicken for the protein of your choice or triple the cheese for cheese enchiladas.

  • If you want to make this a dairy-free dish, substitute the vegan cheese of your choosing, substitute the butter for an oil of your choice, and substitute the sour cream for a dairy-free greek yogurt.

  • If you plan to freeze this dish, please bring an aluminum pan with a lid, plastic wrap or press-n-seal, and aluminum foil.

  • If you’re feeding fewer people, you can choose to half the recipe and bring only one 8x8 pan. The process will be the same, so you’ll follow along with all the same steps as the rest of us.

Recipe:

  1. Toast the tortillas for 15-30 seconds on each side in a hot pan or an electric skillet and set aside.

  2. Dice the onion into small-ish pieces.

  3. Sauté the onions in the butter over medium heat. Add the flour while whisking when the onions are translucent, cooking for about 1-2 min until thickened.

  4. To avoid lumps, continue whisking while adding the chicken broth.

  5. Stir in the sour cream, green chiles, and salsa verde. (optional: add salt, pepper, and garlic to taste)

  6. Remove the sauce from the heat and spoon some into your baking dish. Just enough to cover the bottom.

  7. Place approx 2 tbsp of chicken in a tortilla, roll up, and place in the baking dish. Repeat until all your chicken is used.

  8. Pour the remaining enchilada sauce over the rolled tortillas, cover them with cheese, and bake uncovered in a preheated oven at 425° for 30 min.

TIPS + EXTRA OPTIONS

  • For additional flavor, add some salsa verde and cheese to your chicken before adding it to the tortillas.

  • For a thinner sauce, use the whole stick of butter instead of 5tbsp, but keep the amount of flour the same.

  • Substitute the green chiles and salsa verde with red enchilada sauce and one small can of chipotle peppers in adobo (you’ll need to dice them a bit) for a red sauce with a kick.

  • This dish freezes SUPER well pre-cooked, or not.