{"id":391,"date":"2008-11-02T15:58:27","date_gmt":"2008-11-02T22:58:27","guid":{"rendered":"http:\/\/dspencer.nfshost.com\/?p=391"},"modified":"2009-01-31T20:28:33","modified_gmt":"2009-02-01T03:28:33","slug":"enchiladas-verdes","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/enchiladas-verdes\/","title":{"rendered":"Enchiladas verdes"},"content":{"rendered":"
Serves 4-6.\u00a0\u00a0 \t\t\t\t\t\t\tPublished July 1, 2008.\u00a0\u00a0 From Cook’s Illustrated. <\/em><\/p>\n <\/p>\n You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can\u2019t find poblanos, substitute 4 large jalape\u00f1o chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles\u2019 ribs and seeds and add them to the food processor in step 3. Serve enchiladas with our recipe for Mexican Rice, (see related recipe).<\/p>\n <\/p>\nIngredients<\/h4>\n