I shared with you my Tomatillo and Poblano Salsa Verde recipe yesterday. I've been dying to use it in the cream sauce of chicken enchiladas.
Let me share with you just how amazing it was! I've made a lot of versions of enchiladas throughout the years. I think this one "took the cake." I've made this type of cream sauce with canned green chiles before, but this version using my homemade green salsa is beyond anything that I've made like this in the past. To say that I am in love with these enchiladas is quite the understatement.
(I, literally, could have stood at the stove eating spoonful after spoonful of this sauce all on its own before ever even pouring it over the tortillas.)
These babies will knock your socks off. (Or, your flip flops if your weather has heated up like mine and socks have been tucked away for the summer).
My sister, her sweetie and my little nephew came for dinner. We scarfed down these enchiladas with total abandonment. I served shredded lettuce, diced avocado, lime wedges, tomatoes, red onion slices, black olives, sour cream and extra Tomatillo and Poblano Salsa Verde on the side to be used as toppings. We barely touched the accompaniments ... the enchiladas were to die for all on their own!
If you're not up for making the homemade version of the salsa, a store-bought green salsa will work. But, I promise you that going the extra mile to make it homemade is beyond worth it. The salsa can be made (and is even better) 1 - 3 days in advance.
Yields 10 enchiladas.
