How do you say tomatillo? Toe-mah-tee-ohhh? I feel that when I say it, I am trying to make it fancier than it actually is. Good thing I’m not giving this post as an oral presentation, huh?
Anyway…before last night, I had never eaten a tomatillo, I had never bought a tomatillo, and, honestly, I’m pretty sure I had never even seen a real one.
Last night I was SO brave! Not only did I purchase, cook, AND eat tomatillos…but I also incorporated chicken into the same recipe! Like, real chicken, that started off raw and ended up cooked and shredded! I am just growing up way too fast!
The enchiladas in this recipe are VERY quick and easy to make! The longest part for me was making the tomatillo sauce. The first time I make something it always takes ten times longer than it should! The sauce is actually from a Martha Stewart recipe book dubbed the “fast”issue. I really didn’t know what to expect working with the little green wonders, but next time the process should fly by! Boil the tomatillos, process them, simmer them. See? Three easy steps!
Pretty sure I eat beans everyday. I just can’t help it!
Obviously, my Blackberry is never very far from me…
Beans, cream cheese, salsa, chicken. Done.
Fill and Roll. “Rollin’…Rollin’…Rollin’ on the river…” Hmmm. Tina Turner reminds me of my grandmother. I know. Random. I think it’s because when I was very little I remember her telling me that she didn’t like her. Oh, the things we remember…
Okay! Into the oven you go!
Now…onto those tomatillos. First, you have to peel off the husks. Once inside, you find out that they are sticky. Are they supposed to be sticky? The husks peel off and look like flowers. Pretty impressive, actually. I’m liking these so far.
While the tomatillos are in their hot tub soak, you get to chop up some of this.
Dear Cilantro. I love you. The End.
Chicken Enchiladas with Tomatillo Enchilada Sauce
1 package (8 0z.) cream cheese (I used Neufchatel)
1 cup salsa
2 cups cooked chicken breast meat
1 can (15.5 oz.) pinto beans, drained
6 tortillas (I used La Tortilla Factory whole wheat)
2 cups shredded Colby-Jack cheese
Preheat the oven to 350°. Lightly grease a 9×13 baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well-blended. Stir in the chicken and pinto beans. Fill tortillas with the mixture, roll, and place in prepared baking dish. Spread cheese over top. Cover with foil.
Bake for 30 minutes or until heated through. Garnish with your favorite toppings.
Tomatillo Enchilada Sauce:
from Martha Stewart’s “Everyday Food”
1 pound tomatillos
1 cup white onion, diced (I left this out)
1 garlic glove
1 jalapeno, quartered (and seeded, if desired)
1 cup water
pinch salt and black pepper
1 tablespoon vegetable oil
1/4 cup fresh cilantro, chopped
1 teaspoon white vinegar
pinch of sugar
In a medium pot of boiling salted water, cook the tomatillos, husked removed, until tender, about 10-15 minutes. Drain tomatillos and transfer to food processor or blender; adding the onion, garlic, jalapeno, and water. Puree until smooth. Season with salt and pepper.
*Tip: When pureeing hot liquids, remove cap from lid and cover opening with dish towel.
In pot, heat 1 tablespoon vegetable oil over high heat until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5-10 minutes. Remove from heat and stir in fresh cilantro, vinegar, and sugar. Season to taste with salt and pepper.
You can refrigerate the sauce in an airtight container for up to one day.
Pour sauce over baked enchiladas and ENJOY!
I fell in love last night. His name was toe-mah-tee-ohhh.
Shhhh. Don’t tell Lee!!!