Yesterday was a rough day.
And I sat down to start today’s post, which has been brewing for some time now, but I realized it was going to take me somewhere I wasn’t ready to go after a day like today. So, we’ll save it for Monday.
Instead, we’re going to go with enchiladas. The best enchiladas you’ve ever had. Truly. Go to the store, buy the ingredients- even the weird ones– and make it. This is the meal that taught me about tomatillos and how to buy hot peppers… neither of which I was ever confident enough to do before. It’s also a Big Girl recipe… with multiple steps and more than 5 ingredients. This takes me out of 95% of my comfort zone. Add in things like tomatillos and fresh herbs and this Polish girl is panicking. I know. But it will be ok, I promise you. Let’s grow together, shall we?
My sister-in-law Sarah (also known as the nicest person I’ve ever met) made this for me years ago in Montana and I have never looked back. Megan asked for it last week saying she couldn’t find it on the blog and I was stunned I’d never put it out there before. I’ve been holding out on you and I AM SORRY.
Chicken Enchiladas with Salsa Verde
(from Sarah…out of Texas Monthly)
2 #s tomatillos, dehusked and washed (Don’t be afraid. They’re sticky under the husk, but they’ll look just like little green tomatoes after to peel the husk off and rinse them.)
1 medium yellow onion
6 serrano peppers or 3 jalapenos (I use 4 serranos, personally.)
2 T. canola oil
¾ cup fresh cilantro
salt to taste
Place tomatillos, onion, & peppers in a skillet and drizzle with 1 T. of canola oil. Roast for 10 minutes. Add skillet mixture to blender with cilantro & salt. Heat remaining 1 T. of canola oil in the skillet. Add blender sauce to the skillet and cook for 5 minutes. Set aside.
2 ½ #s chicken
¼ cup butter
1/3 cup diced green pepper
1 1/3 cup diced yellow onion
¾ cup diced fresh tomatoes
1 t. minced garlic
1 t. salt
1 t. pepper
1 ½ t. cumin
¾ t. oregano
¾ cup whole tomatoes, pureed with juice
¾ cup canola oil
16-20 white corn tortillas (6” round)
1 # Monterey Jack cheese, shredded
Preheat oven to 350°. Boil chicken and shred. In a 2 qt. pot, melt butter. Add bell pepper, onion, and diced fresh tomatoes. Cook until soft.
To pot, add shredded chicken, spice mixture (in italics above), and pureed tomatoes. Cook for 15 minutes.
In a skillet, heat canola oil. Using tongs, place tortillas in one at a time and cook until soft. Stack on a plate with a paper towel in between each one.
Assemble enchiladas. Pour salsa verde and shredded cheese on top. Bake until cheese melts.
Sure, you can make it with flour tortillas and freeze it- just make the salsa verde the day you’re going to eat it.
Go for it.
Meet me back here Monday, ok?