Tacos, Taquitos, Enchiladas, Chile Verde, Tamales, Spanish Rice, Beans, Guacamole, etc. are in the standard rotation for family get-togethers at our house. We love making AND eating them throughout the year. Last year, when we were enjoying that special meal on Christmas Eve, we decided we liked it enough for it to become tradition. Today we'll celebrate my sister - and the season - with some home-made Chicken Enchiladas Suizas. I'm learning how to use my new Nikon, so you can expect more pics as the recipe progresses.
Roughly equal numbers of Poblanos, Jalapenos, and Tomatillos were roasted for a salsa verde that I'll use for the enchiladas. This makes a HOT sauce. If you like it milder, change the ratio to include more tomatillos, or just make it with all tomatillos and add one or two peppers for a milder sauce.
|Roast or broil until they are wilted and skins are starting to peel.|
Toss the tomatillos into the blender, cool, seed and peel the peppers, then add them to the blender with a squeeze of fresh lime juice, a small handful of fresh cilantro leaves, and two peeled cloves of garlic. Blend until smooth. Salt to taste, but don't over-season as there will be cheese and sour cream added when the enchiladas are being filled and topped. I made this one a day ahead and refrigerated it, but you can make it on the fly and use it same day.
|Feliz Cumpleaños, Maureen!|