Today I took my culinary road trip to the Southwest with Martha’s Chicken Enchiladas Verdes from page 317.
Martha notes that this recipe is lightened up a little from traditional enchiladas. Much of the time the word “lighter” is synonymous with “not as good as the more decadent version” but that wasn’t the case here. I actually think that in bringing these lighter touches, such as using white meat instead of dark meat and not frying the tortilla, the results were better! It was lighter in the best sense of the word, in that it wasn’t greasy or weighed down with too many heavy touches, it just let the delicious ingredients shine through. The verde salsa was about the best I ever had! And the poached chicken had so much flavor. I just added a few slices of avocado on top because they’re so good with enchiladas.
I happen to love Mexican food. One of the things I miss most about living in a mostly Hispanic neighborhood in Jersey City Heights is the wonderful little family restaurants along Central Avenue. One of my favorites was a humble Mexican restaurant called Los Tres Chilitos that I called for take-out from so often I had them on speed-dial. Since I’ve been gone, I’ve longed for their enchiladas verdes, but I can’t call them up and ask them to deliver to Hudson, Florida! Thanks to Martha, I can bring a little of the cooking from The Heights to my own kitchen and Jeff thought they were even better than the enchiladas from Los Tres Chilitos, which is a high compliment indeed!
