Enchiladas Verdes

I’m a sucker for some good Mexican food. Enchiladas – as basic as they are – are one of my favorite dishes to order. They always have been, and continue to be, but I like to try different variations. Enchiladas verdes is my go-to when I’m trying something at a new Mexican restaurant (if they have it on the menu). Something about the acidic tomatillo sauce, I am just in love with. Even better if its nice and spicy!

This recipe is from one of my favorite cookbook collections from Food & Wine (Food & Wine Annual Cookbook 2008). The verdes sauce is literally 2 ingredients, and a bit of pulsing on in the food processor. Also, I learned how to make the corn tortillas a perfect texture for holding the ingredients and not falling apart despite being soaked in the sauce. Fry each in some hot oil first for a minute or so, get it firm and a bit crisp, then coat in the green sauce and add the chicken and cheese.

Look at these beauties: 3 lbs. of tomatillos (and a few jalapenos). 

Bring a large pot of water to a boil, and add the tomatillos and jalapeno, and boil until softened. Then add to a food processor & pulse until smooth.