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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