The sauce was made with tomatillo salsa, blended smooth, thinned with chicken broth and then mixed with sour cream to make it creamy. The enchiladas were stuffed with chicken, spinach, sauteed mushrooms, red onion, and a bit of queso fresco. Yum! The meal was pretty easy to make, and there were tons of leftovers for another night. I think we'll try another recipe before the book is due back at the library.
20 September 2009
Enchiladas
Finally, the Rick Bayless cookbook arrived at the library, on hold for me. The first recipe Art and I decided to try was Enchiladas Verdes with Spinach and Mushrooms.
The sauce was made with tomatillo salsa, blended smooth, thinned with chicken broth and then mixed with sour cream to make it creamy. The enchiladas were stuffed with chicken, spinach, sauteed mushrooms, red onion, and a bit of queso fresco. Yum! The meal was pretty easy to make, and there were tons of leftovers for another night. I think we'll try another recipe before the book is due back at the library.
The sauce was made with tomatillo salsa, blended smooth, thinned with chicken broth and then mixed with sour cream to make it creamy. The enchiladas were stuffed with chicken, spinach, sauteed mushrooms, red onion, and a bit of queso fresco. Yum! The meal was pretty easy to make, and there were tons of leftovers for another night. I think we'll try another recipe before the book is due back at the library.
