To Eat or not to eat...Enchiladas Verdes

Slice your onions, garlic, poblano pepper, and tomatillos. Roast (broil) your pepper and tomatilloes. Peel off the black skin of the pepper and put both roasted vegetables into a food processor. Add sugar and salt and a bit of the liquid from the chicken/onion/garlic you are about to make. Blend until chunky.

Saute your onions with garlic and cumin. Add chicken broth. Add chicken and simmer.

Shred chicken and mix with chopped cilantro, and pepper jack cheese.

Heat corn tortillas in the oven. Fill them with chicken/cheese mixture.

Cover with blended green sauce.

Sprinkle more pepper jack cheese.

Bake.

Add sour cream.

Eat... and of course, don't forget your special helper in the kitchen to offer emotional support, especially when the peppers accidentally get into your eye!

It's hard to go wrong with Mexican food, though, in my opinion, it all taste pretty similar. Dave appreciated the corn tortillas for this dish as a nice change, but he still prefers flour.

I felt very american and wanted more cheese, but otherwise, yum. We'll probably find this on the menu again in the future.