Thursday, July 29, 2010

Thursday, July 29

Enchiladas Verdes


My night to cook.  I had the day off from work, which is the only reason I was able to complete this 5 hour long recipe on a weeknight.  It's not so complicated to make, just takes a long time.  First I poached the chicken in a broth made with chicken broth, garlic, onion, and cumin.  Then I charred the tomatillos and peppers under the broiler while the chicken was cooling.  I blended the tomatillos and peppers in the food processor to make a sauce, heated the corn tortillas (so they would roll without breaking) and filled them with the chicken and some Monterey Jack cheese.  Then I poured the sauce over the top and baked the whole thing.  I served it with radishes (turns out Michael love radishes) and sour cream.  I gotta tell you, it was absolutely worth all the work.  This is one of the best dishes I've ever made. 


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