Yum! Larry and I both loved these. What’s not to love about chicken and homemade green salsa and cheese? Luckily Amy made these recently, so had helpful hints about making these. I also used almost double the cheese.
– I was too lazy to go to Albertson’s and get Anaheim chiles. Instead, I used a mixture of a couple of Pasilla peppers, plus peppers from the garden (Peri Dots, from Brazil – fruity and sweet when grilled; and Pimientos de Padron, from Spain, that had gotten too large to eat in our normal manner — they added quite a bit of spice to the chile sauce). The components of the enchiladas can be all done ahead, so this can come together very quickly.
– I made my regular black beans – slowly browned onions and garlic, black beans, chile powder, chipotle powder and a sprig of epazote. Yum.
– I added a side of spinach at the last minute – an effort to get more veggies into our diet.

• Stacked Green Chile & Grilled Chicken Enchiladas (Fine Cooking #73, September 2005, p. 63)
• Simmered Black Beans
• Wilted Spinach with Sauteed Garlic
• Guacamole

Margaritas