March 11, 2011
Dooley and Doolia love Mexican food, so tonight we cooked Enchiladas Verdes. We had never worked with whole Poblano Chiles or Tomatillos, so it was a new experience for both of us. Tomatillos are those little green tomatoes that have what looks like Chinese paper lantern pods encasing them. After removing these paper wrappers, the fruit is sticky. I spritzed them with a little "FIT" fruit and vegetable spray and washed them thoroughly under running water.
The recipe from ATK said to roast these vegetables under the broiler, and it worked beautifully. Then we processed them in a food processor to make the verdes sauce.
According to the recipe in The Complete America's Test Kitchen TV Show Cookbook, we poached two gigantic chicken breast halves in a mixture of broth, garlic, with lots of sauteed onions, then shredded them and wrapped them in warmed corn tortillas along with Monterrey Jack cheese. The sauce went under and over the enchiladas, and everything went into the oven.
They were delicious. The chicken and cheese filling had formed a molten, tender enchilada. The chili sauce was just tart enough, with the smoky overtones from the broiled tomatillos and chilis. Mmmmm!
Posted by jdooley at March 11, 2011 09:31 PM