On tomorrow's menu: chicken enchiladas with salsa verde. I have two very different recipes for the salsa verde -- one is made with green chile sauce that has roasted green chiles (I'd probably be using Anaheim) as a primary ingredient; this recipe is in the Rancho de Chimayo Cookbook. The other recipe,which is probably more traditional, is tomatillo-based. I can't decide which recipe to use. Can anyone give me some suggestions? Thanks!