Enchiladas Verdes

4 t. vegetable oil
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1/2 t. ground cumin
1 1/2 c. low-sodium chicken broth
1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
1 1/2 lbs. tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
3 medium poblano chiles, halved lengthwise, stemmed, and seeded (see note)
1 - 2 1/2 t. sugar
Salt and pepper
1/2 c. coarsely chopped fresh cilantro leaves
8 oz. Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas

Garnish
2 medium scallions , sliced thin
Thinly sliced radishes
Sour cream

1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.

2. Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.

3. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).

4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.

5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.

6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.

*This recipe is more involved, but they are my favorite new enchiladas. I love the sweet/spicy/savory/creamy combo!

STRAWBERRY CHICKEN SALAD

Boneless Skinless Chicken Breast
Mixed Field Greens
Sliced Strawberries
Gorgonzola Cheese
Pecans
Briannas Blush Wine Vinaigrette

Cut chicken breast into strips. Season with salt, pepper, garlic salt. Pour 3-4 TBSP of the Blush Wine Vinaigrette on top of the chicken and bake for 25-35 minutes at 350.

Start with mixed greens on the plate and arrange remaining ingredients on top of the greens. Top with dressing and serve immediately.

**I love toasted pecans on this salad, here's how I do mine. Toss 1/2 cup pecans and 2-3 TBSP of brown sugar in a pan, cook on medium low setting. Stir occasionally to keep them from burning and take them off the stove when the brown sugar has carmelized, about 15 minutes later.

CROCK POT TRIPLE HOT CHOCOLATE

1/3 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
1/4 teaspoon salt
3 Cups Milk
3/4 teaspoon Vanilla
1 Cup Heavy Cream
1 (1 ounce) bittersweet chocolate square
1 (1 ounce) white chocolate square
Whipped Cream

Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining milk and vanilla extract. Cover and cook on LOW for 2 hours. Add cream, cover and cook on LOW for 10 minutes. Stir in bittersweet and white chocolates. Pour hot chocolate into cups. Top with whipped cream, and anything else yummy....caramel sauce is our favorite. Serves 4-6.