Enchiladas Verdes

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Appears in Cook's Illustrated July/August 2008, America's Test Kitchen TV

A quick-cooking sauce made from fruity tomatillos and poblano chiles gives these enchiladas verdes an edge.

SERVES 4-6

TIME 2 hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

For our version of enchiladas verdes, we wanted moist, tender chicken with fresh, citrusy flavors wrapped in soft corn tortillas and topped with just the right amount of cheese. Poaching the breasts kept the meat moist, while dark green pob...

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