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Found on cooking.nytimes.com
| Title: | Chicken Enchiladas With Salsa Verde Recipe |
| Descrition: | Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb. The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it. |
Chicken Enchiladas With Salsa Verde
Meat
Produce
Baking & Spices
Oils & Vinegars
Bread & Baked Goods
Dairy
Other
The first person this recipe
Found on cooking.nytimes.com
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Chicken Enchiladas With Salsa Verde Recipe
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb. The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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