Mexican

mmmm good

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

So of course, the stars aligned and it seemed only fitting that I should whip up some chicken and avocado enchiladas today!  I happened to see some gorgeous poblanos at the market today, so decided to add them to the chicken and cheese filling.  But the rockstar of the recipe is without a doubt the avocado cream sauce.  It pretty much is like guacamole in a sauce — delicious avocados, fresh cilantro, lime juice, sour cream, and a few other saucy ingredients.  And while you could definitely add in some jalapenos or serranos to give it an extra kick, sauce is actually pleasantly mild and fresh.  Definitely a good recipe to serve to a crowd (or kids) that might not like a ton of heat.

It's fire hot and it's right up a man's alley for tailgating and parties. Best served with tortilla chips. Can store nicely for a week before serving."

This recipe was taught to me by the Chavez family. My children, Jeremiah and Dawn's great grandparents and grandparents. 

They came from Mexico and this is how they made their tacos. They made their own tortillas and salsa. I was given a tort roller and board along with a placa to make the tortillas. We now buy our tortillas at the Mexican market.

We serve our tacos with Sopa: This is fried rice or vermecilli. We also have re-fried beans

Found this on-line; quick and delicious.