Recipe by zoprano
"I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!"
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tomatillos, husked and cut in half
green onions, ends trimmed
jalapeno peppers, halved and seeded
garlic, or more to taste
chopped fresh cilantro
salt, or more to taste
cubed cooked chicken
shredded mozzarella cheese
crumbled queso fresco
I didn't have enough tomatillos or cilantro to make this as the recipe directed. I used half tomatillos and half green tomatoes (as suggested on several websites) and I had to use more than a cup of papalo to add to the cilantro I had. Next time I'll make sure I have all the right ingredients, and I bet it will be a five-star dish!
The salsa is wonderful and easy to make. If it's too tart (and sometimes it is) I'll add a drop of honey to the blender. I chose to roll the tortillas instead of stacking them and put some fresh cilantro on top while baking. I broil for about 2 minutes at the end to get the tortillas a little crispier rather than soggy. Don't care for the queso fresco, so left that out.
We have a garden and my husband grows tomatillos and jalapenos, among other wonderful things. We also have lime tree, so a lot of the ingredients came from our own back yard!
serve with tortilla chips to add a crunch!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Enchiladas Verdes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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