This week's meal includes Enchiladas Verdes, Spinach Salad with Jalapeño Vinaigrette, and Key Lime Pie.
The Enchiladas Verdes includes six corn tortillas filled with poached chicken breast and queso chihuahua. The verde sauce makes these enchiladas really special. It's a sweet-sour (not at all spicy) flavorful sauce. It's made with onion, garlic, cumin, roasted tomatillos, and roasted poblano chiles. It's so tasty you'll want to eat it on everything! The enchiladas are served with green onions and Mexican crema.
The Spinach Salad with Jalapeño Vinaigrette is a simple salad with a lot of flavor. I adore simple spinach salads. The vinaigrette is made with jalapeños (seeded and cored, so it's not too spicy), lime juice, garlic, olive oil, sugar, and salt to balance everything out. The recipe for the Jalapeño Vinaigrette is from Julia Turshen's book, Simply Julia. The salad is topped with cotija cheese, a fantastic Mexican cheese that is salty and crumbly.
The Key Lime Pie is a legit (in my opinion) Key Lime Pie. It has a graham cracker crust, and it's topped with whipped cream. You'll love it!
I hope you love this week's meal as much as I do. Next week I'll be serving Chicken and Wild Rice Soup, Salt and Pepper Biscuits, and Raspberry Crumble Bars.