This week's meal includes Chicken Enchiladas Verdes, Spinach Salad with Jalapeño-Lime Vinaigrette, and Rice Pudding.
The Chicken Enchiladas Verdes includes six corn tortillas stuff with poached chicken breast and Monterey jack cheese. The verde sauce is really what 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 and delicious you'll want to eat it on everything! The enchiladas are served with Mexican cream, green onions, and cilantro.
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 sugar and salt to balance everything out. The recipe for the Jalapeño-Lime Vinaigrette is from Julia Turshen's new book, Simply Julia. I highly recommend all of her cookbooks. The salad is topped with cotija cheese, a fantastic Mexican cheese that is salty and crumbly.
The rice pudding is one of my all-time favorite desserts. I usually only make it around the holidays, but the creamy dessert flavored with cinnamon is the perfect ending to this flavorful meal. I slowly cook white rice in milk until it's creamy and tender. I then season the rice with sugar, cinnamon and top it with plump raisins and toasted almonds. I think you're going to love it!