This week's meal includes Chicken Enchiladas Verdes, Spinach Salad with Jalapeño-Lime Vinaigrette, and Key Lime Pie.
The Chicken Enchiladas Verdes includes six corn tortillas filled with poached chicken breast and Monterey jack cheese. However, it's the Verde sauce that really makes these enchiladas special. It's a sweet-sour (not at all spicy) flavorful sauce. It combines 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 cilantro, green onions, and Mexican Crema.
The Spinach Salad with Jalapeño-Lime Vinaigrette is a simple salad with a lot of flavor. I adore simple spinach salads. The dressing is just jalapeños (seeded and cored, so it's not too spicy), lime juice, garlic, olive oil, and a little honey and salt to balance everything out. The recipe for the Jalapeño-Lime Vinaigrette is adapted from Julia Turshen's new 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. So, it's not green, but rather the color of custard with lime zest. It has a graham cracker crust, and it's topped with a sweet and sour whipped cream. You'll love it!
The add-on this week is freshly made Guacamole. It's a mash of avocados, red onion, jalapeños, garlic, and lime juice. It's served with hand-fried tortillas chips.
This week's meal tastes like summer but is starting to look towards fall. I think you're going to love it.