Chicken Enchiladas with Tomatillo Salsa Verde Sauce! Served with chopped onion, Mexican cheese, sour cream, and cilantro..
Do you ever cook with tomatillos? They look like little lanterns, with their green papery husks.
Sometimes people mistake them for green tomatoes (doesn’t help that their Spanish name is “tomate verde”); they are nightshades, like eggplants and peppers, and therefore distant cousins of tomatoes, but the taste is quite different.
The tomatillos I grow in my garden here in Northern California ripen in September and October, but most of the tomatillos we get from the market come all year round from Mexico. When my tomatillos are ripe, I make a large batch of Mexican salsa verde, perfect for tortilla chips, great with eggs, and awesome in these enchiladas!
For these chicken enchiladas, we are boiling the tomatillos to make the sauce, but you could easily roast or pan fry them.
The filling is made with shredded meat from chicken thighs; the deeper flavor of the dark meat holds up much better to the chile and tomatillo sauce than chicken breasts.
I made these for dinner recently and even the kid, my nephew, went for seconds. Not a smidgen of sauce was left on any of our plates.
Recipe>>>>>>>Chicken Enchiladas Verdes