Ready for your weekend recipe? We have plenty of tome before things get hot again…and sadly almost a full year before I am laying on a beach in Mexico again. So instead, I am going to have to settle for just sharing a bunch of Mexican and tex mex recipes with everyone.
A few weeks ago I was confronted with a tomatillo in the supermarket and knew I had to buy them. I have not seen them as much as I used to, mostly because being in Pensyviania is a far cry from texas. Whatever the reason I had to get them and get them I did!
Roasted Tomatillo Sauce
- 15 tomatillos, husks removed
- 3 jalopenos, ribbed and seeds removed
- 4 cloves of garlic
- 1/2 cup of fresh cilantro
- 1 cup chicken broth
- 1/2 cup of sour cream
- salt to taste
Preheat the oven to 425 degrees.
Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Add garlic to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Some scorching is expected and even good.
Remove before Pulse everything in a blender. Make sure that you leave the juice to pulse with it and don’t drain off. Add other sauce ingredients, blend until smooth. Season with salt to taste.
Note that you don’t need to use this sauce just for enchiladas. Tomatillo sauce is amazing on pretty much anything and well worth keeping in your fridge for chicken, or anything else you would put a sauce on.
For the Enchiladas
- 8-10 8inch tortillas
- 12 ounces of shredded cheddar
- 1 lb of cooked and shredded chicken
In a large bowl, combine 2 cups of the sauce with the chicken. Stir in about half of the cheese and any other mix-ins you want.
Reduce the oven temperature to 400 degrees.
Grease a 9×13 baking dish.
Place filling on tortillas, roll up, and arrange in pan seam side down. Cover with another cup or two of sauce and remaining cheese. Bake for 15 minutes, until bubbling.
Top with cilantro or cotija or red onion – all your favorites are welcomed add ons when serving including guac, avocado, ect.