When it's late April and the day is rainy and a chilly 52 degrees, what's a Texan to do, y'all? Make enchiladas, of course! These are actually my favorite enchiladas to make: roasted tomatillo and chicken. After a full day at church (complete with a really fun "Show and Tell" and lunch), I was interested in a no-fuss, easy supper. This takes such little effort and has dynamite flavor.
First, you'll need some of these guys: tomatillos. They look kinda dodgy on the outside, but are similar to a tomato. If you've ever had green sauce in a Mexican restaurant, these little gems are probably behind it. You'll need about 8 of these.
Peel 'em and they'll be sticky under that papery skin. Rinse them off and then chop into bite-sized pieces.
Here's where your whole sauce comes together: to those tomatillos, add 2 cloves of garlic, 1/2 an onion chopped and 1/2 a jalapeno chopped in thirds. It's a good idea to taste your jalapeno a bit, because they can range from bell pepper mild to quite kicky. Mine had some good heat (which is why I didn't use the whole thing). Toss the veggies with a bit of canola oil (or other flavorless oil: evoo has a bit too much flavor for Mexican food) and season with salt, pepper and 1 T of cumin. Roast 400ºF/204ºC for 20-25 minutes.
|Just a wee bite, please??|