the whole enchilada

New post right away! But I HAD to mention my enchiladas from last night...DIES. I normally don't post my entire recipes...usually I just recap, but I want to just in case one of the two people that read this blog want to make it sometime. I highly recommend because they are FREAKING AWESOME!!!

Tomatillo Salsa Verde!

•6-8 small tomatillos (the larger ones are more bitter, they say)
•1-2 serrano peppers (I used two and it's a pretty hot salsa!)
•quarter of a white onion
•1 garlic clove (or 2 small ones)
•juice of half lime
•a couple generous splashes of white vinegar (I used half rice vinegar/half cider vinegar, but any NON red will work)...it probably totaled about a half cup or so
•TB of extra virgin olive oil (optional)
•small palmful of cilantro
•tsp of cumin
•chicken boullion cube

Boil the husked tomatillos and serrano(s) with stems cut for about 10-12 minutes (until the tomatillos turn an army green and split open a bit). In the meantime, fill a blender or food processor with the vinegar, lime juice, quartered onion, garlic clove(s), cilantro, cumin, and boullion cube. Once the tomatillos/serranos are ready, drain out most of the water (keep a little bit on the side) and add them to the blender/processor. Blend until everything is broken down, and, while on low, at the top of the processor drizzle in the EVOO. The extra boiled water can be used to thin out the salsa if too thick, so add that if you need to.

Enchiladas!
•salsa verde of course!
•tortillas (I got the large size, pack of 8)
•vegetable oil
•a mozzarella/provolone shredded cheese mixture is my personal fave!
•small rotisserie chicken (in the deli) OR a couple boneless chicken breasts
•optional additions like chopped onions, sour cream, cilantro, etc.

Either shred your rotisserie chicken (there will be plenty left over for another recipe or another round of enchiladas) OR poach/boil a couple of chicken breasts and shred those. Preheat oven to about 400 degrees. Add veggie oil to a hot skillet...JUST enough to cover the bottom with a thin layer. Once hot, turn down a touch and add a tortilla to the skillet..."fry" for a minute or so each side until the tortilla is browned and slightly crispy (not TOO crispy though or it will crack when you fold it!). Pour some of the salsa onto a plate and dip the browned tortilla, both sides, in the salsa until it has softened up again. On a baking sheet (covered with foil for no mess!), place the tortilla, add some cheese, the shredded chicken, and some more salsa verde. Fold up the tortilla like you would a burrito. Add some more cheese on top. Repeat for as many enchiladas as you want to make or until salsa runs out. Place into the oven for a few minutes, until cheese is melted and the chicken inside heats up again. Remove and add your choice of toppings!

I had two enchiladas last night and have about half the salsa left over. I also used the rotisserie chicken instead of chicken breasts. I bet that in order to make four enchiladas total, you would use all of the salsa and about half the rotisserie chicken, if that gives you an idea of the total servings here.

Now! This recipe may seem all crazy complicated, but it's not that bad at all! And it's the "REAL" way to make enchiladas as they do in Mexico...not like in some Mexican restaurants here...at least that's what they say :) Anyway, if you decide to take on this challenge, you won't be disappointed. They are delicious and very satisfying!!