{"id":4560,"date":"2011-05-03T14:50:25","date_gmt":"2011-05-03T18:50:25","guid":{"rendered":"http:\/\/dev.patismexicantable.com\/2011\/05\/enchiladas_in_a_green_tomatillo_sauce\/"},"modified":"2021-03-19T17:14:10","modified_gmt":"2021-03-19T21:14:10","slug":"enchiladas_in_a_green_tomatillo_sauce","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/enchiladas_in_a_green_tomatillo_sauce\/","title":{"rendered":"Enchiladas Verdes: in a Tomatillo Sauce"},"content":{"rendered":"

Now that Cinco de Mayo is right around the corner, friends are asking me what we will be eating to celebrate…and what I am craving most are Enchiladas Verdes. The perfect yummy family food that stays messy on the casserole.<\/p>\n

Even though most native Mexicans know that Cinco de Mayo isn’t a big celebration in Mexico (as a matter of fact, it is mostly celebrated in Puebla<\/a>), we embrace it outside of Mexico with all our hearts without really knowing why. I guess it is a great excuse to celebrate what we love and miss about Mexico- like the tomatillo<\/a>. A native Mexican ingredient that is the corner stone of so many dishes.<\/p>\n

\"Enchiladas
\nThe tomatillo, like Cinco de Mayo, has been adopted in the U.S. It can\u00a0now be found in most supermarkets and it seems to me it will grow big time in American kitchens as it is such a spectacular ingredient.<\/p>\n

While on the outside it isn’t the\u00a0most appealing ingredient because of the papery and dusty husk, once you\u00a0peel it, rinse it and try it, you will see what a gorgeous jewel it is,
\nboth in looks and in flavor!\u00a0 Most people know it from it being used to make salsa verde, which is exactly what these enchiladas are covered in. You can also find cans and jars of ready made salsa, but it is so easy to\u00a0 make at home, that you should give it a try. It’s tastier too.<\/p>\n

To make the salsa, simmer the tomatillos in water with the garlic, until they are soft and pale green.\u00a0 Then transfer the tomatillos and garlic to the blender and puree with the jalape\u00f1o<\/a> or serrano chiles<\/a>, cilantro<\/a> leaves, onion and salt.<\/p>\n

\"Enchiladas<\/p>\n

Then to make your enchiladas the best they can be, one at a time, pass each corn tortilla<\/a> through already hot oil until they change color and soften.\u00a0 This will prevent them from breaking as you roll them.\u00a0 The oil also makes the tortillas resilient, so they will hold on to that yummy tomatillo sauce.<\/p>\n

\"Enchiladas<\/p>\n

Place some of the shredded chicken into each of the corn tortillas and roll them up.\u00a0 I like them chunky. You can cook the chicken at home or use a store-bought rotisserie chicken, they both work great here!<\/p>\n

Place the rolled tortillas seam side down in a casserole dish.\u00a0 Pour the tomatillo sauce, generously, over the top. Then bake them for 10 to 15 minutes.<\/p>\n

\"Enchiladas<\/p>\n

When they are out of the oven, drizzle Mexican cream<\/a> over the top. Mexican cream has a tangy flavor, and when it hits the warm enchiladas, it will warm up, become melty, and become even more creamy, and at the same time it will add some fresh notes to the dish.<\/p>\n

\"Enchiladas<\/p>\n

Crumble up some queso fresco<\/a> on top too. It will keep on crumbling right in your mouth as you eat it.\u00a0 Add some onion for a nice crunch… \u00a0 Then they are ready to go!<\/p>\n

Enchiladas can be made with many different sauces and fillings.\u00a0 This\u00a0take has the traditional salsa verde or green tomatillo sauce and chicken, but you can play with the fillings.<\/p>\n

\"Enchiladas<\/p>\n

If you have extra tomatillo salsa left over…\u00a0 Try\u00a0serving it over tilapia filets, baked in the oven; or served on top of sunny\u00a0side up eggs in the morning.\u00a0 This tomatillo sauce is truly limitless.<\/p>\n

You can eat Enchiladas Verdes like me, to celebrate Cinco de Mayo. But you can also eat them everyday. After all, everyday is worthy of being celebrated, with a Mexican excuse or not.<\/p>\n

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Enchiladas Verdes in a Tomatillo Sauce<\/h2>\n
Enchiladas Verdes<\/span><\/div><\/div>\n <\/div>\n
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