Enchiladas Verdes

Years ago we dropped all cooking magazine subscriptions except Cooks Illustrated; we subscribe both to the magazine and the online editions. I can't recall making any of their recipes that I did not thoroughly enjoy...last night was no exception. After a wonderful day outside, we spent several hours in the kitchen making enchiladas verdes and brown rice with cilantro and black beans (note: you need a Cook's Illustrated subscription to view links). The 2 hours and 45 minutes it took to make the meal was worth it...can't wait to have leftovers today!