Sunday, December 23, 2007

Dinner: Enchiladas Verdes

A few weeks ago I signed up to be a volunteer-recipe-tester for Cooks Illustrated Magazine. My first recipe to try was enchiladas verdes.

This was the first time I cooked with fresh poblanos and tomatillos. Basically you make a filling out of chicken, cilantro and pepper jack cheese. Roll the filling in corn tortillas and lay them on top of the tomatillos/poblanos sauce, top with the same sauce, cheese, and bake.

This was not a difficult recipe to make, but did take quite a bit of time. I think it might be easier to simply buy salsa verde and call it a day :)

The nice twist, however, was serving the enchiladas with radishes in addition to scallions and sour cream: definitely cut down on the heat.

(Pictures: the filling; enchiladas underneath the sauce topped with cheese; enchiladas plated with sour cream, scallions and radishes)

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