I made chicken enchiladas with green sauce & sour cream for supper tonight

[bearfan454]

They came out pretty good. Sometimes you have to wonder why we take so much time preparing some dishes. It was worth it though.

[wryter2000]

1. I used to do that all the time.

Mmmmm...I should get out that recipe. Do you have your recipe handy? As I recall, you make a green sauce with tomatillos and then proceed as you would with a red enchilada.

[bearfan454]

2. I cheated.

I used canned green sauce.

[Dora]

3. is that tomatillo or chile? n/t

[bearfan454]

5. It's a green sauce HEB carries. It's marked medium heat

but it's really mild. It's a canned green enchilada sauce mix. I'll use it agin. I liked it.

[wryter2000]

4. I always used canned tomatillos

No way was I going to deal with the fresh ones. I wonder if I can find that old cook book.

[Stinky The Clown]

6. Anything with tomatillos or okra, I waaaaaaaay prefer fresh

I'm not a big canned anythng fan, but anythng that has either okra or tomatillos in it I prefer to make from scratch. Maybe its all in my mind, but neither of these veggies seem the same after they're processed into something then canned.

Especially okra.

[mike_c]

7. fresh tomatillas are really easy to deal with....

My favorite method is to heat a cast iron skillet until it's REAL HOT, then peel the husks from the tomatillas and put them in the skillet in a single layer. Turn occasionally until they have charred spots on several sides. Turn the heat off, cover the skillet, and do something else for 15 minutes or so. Or longer-- it doesn't really matter. When you come back, the tomatillas will be cooked soft and ready for the blender.

Alternatively, just boil them in salted water for 15 or 20 minutes. But I really like the smokey flavor that charring in a hot iron skillet produces.

[Stinky The Clown]

8. I've never done that with them, but now I will

That sounds like a great way to deal with them.

[mike_c]

9. supplement with chipotles, too....

I usually make my chili verde with tomatillas, charred and peeled green poblanos, and a touch of chipotle, 'cause I really like that tart smokey flavor.

[wryter2000]

10. Hmmmm

My ancho chile plant is having a second spurt of peppers. That would go very well in green sauce.

[wryter2000]

11. You convinced me

When some of my anchos are ripe, I'll look for fresh tomatillos.

I get such great ideas for things to cook here. C&B :loveya:

[mike_c]

12. here you go....

It was late when I posted last night and I didn't want to figure out my recipe. This is modified from Bayliss, more or less. Quantities are approximate.

About 1 lb of fresh tomatillas, charred and cooked as in above post
2 large fresh green poblano chilis, charred, peeled, seeded, and chopped
2 serrano chilis, chopped
1 chipotle chili, chopped
a small handful of cilantro, chopped
1 small onion, roasted in a hot skillet in it's skin until partly blackened, then peeled and chopped
2 gloves of garlic, roasted like the onion, then peeled and chopped
1/2 tsp Mexican oregano
I often add 1/8 cup or so of roasted almonds, too
a cup or two of chicken stock
salt
1 Tbsp of lard

Put all the solid ingredients into a blender and puree to a smooth sauce. Heat the lard in a heavy skillet until VERY hot, then pour in the green puree. Stir constantly while it sizzles and cooks for a few minutes. Add the stock to achieve your preferred consistency and simmer for 10-20 minutes, stirring occasionally to prevent burning, adding more stock if necessary. Adjust seasonings.

[wryter2000]

13. Mmmm

Bookmarked. I'm going to go home and cheer the chile plant on. (Go, ancho, go!)

[watercolors]

14. try Cambells chicken verde soup

It is excellant, there is also apepper jack, and a pablano both mahe great sauces. Chicken enchiladas our our favorite. I mix sour cream into my chicken along with cilantro, it makes it nice and moist.