Homemade Enchillada Sauce:
Heirloom tomatillos are one of my favorite varieties of types of plants that are highly productive with the tomatillo fruits and the seed for the following year. These heirloom tomatillos very quickly can develop perennial tendancies from its cultural background being traced to South and Central America as a perennial tropical vegetable.
We love to make salsa verde with all of our buckets of tomatillos that we harvest.
CHICKEN FILLING:
Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7 oz.) can diced green chiles, 1 1/2 dried leaves. Salt to taste.
SAUCE:
1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
2 green chiles, charred, peeled and seeded
3 jalapeno chiles, partially seeded, veins removed
2 cloves garlic
1/2 c. chicken broth
1/4 c. rice vinegar
1 tbsp. light oil
1 tsp. ground cumin
1/4 to 1/2 c. cilantro, snipped
Salt to taste
2 tbsp. lime juice
1 tsp. suga
2 green chiles, charred, peeled and seeded
3 jalapeno chiles, partially seeded, veins removed
2 cloves garlic
1/2 c. chicken broth
1/4 c. rice vinegar
1 tbsp. light oil
1 tsp. ground cumin
1/4 to 1/2 c. cilantro, snipped
Salt to taste
2 tbsp. lime juice
1 tsp. suga
| CHICKEN ENCHILADAS WITH TOMATILLO SAUCE | |
CHICKEN FILLING: Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7 oz.) can diced green chiles, 1 1/2 dried leaves. Salt to taste. SAUCE: 1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos 2 green chiles, charred, peeled and seeded 3 jalapeno chiles, partially seeded, veins removed 2 cloves garlic 1/2 c. chicken broth 1/4 c. rice vinegar 1 tbsp. light oil 1 tsp. ground cumin 1/4 to 1/2 c. cilantro, snipped Salt to taste 2 tbsp. lime juice 1 tsp. sugar | |
cut corn tortillas into triangles and fry them for tortilla chips. Lemon juice is better than salt <3
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