Do you ever cook with tomatillos? Texas Stacked Enchiladas with Corn and Black Beans, Read more about our affiliate linking policy, 1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in), 1 1/2 lbs tomatillos, papery husks removed, rinsed, 2 serrano chile peppers, top cut off to expose interior and to remove stems, 1 tablespoon extra virgin olive oil, corn oil, or peanut oil, 12 corn tortillas (use sturdy yellow corn tortillas), 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese, 1/2 cup chopped fresh cilantro, including stems for garnish. Made recipe as is lots of flavor .. husband couldnt stop eating them telling me over and over these are better than any mexican restaurant enchiladas we have ever had .. that i could start up my own f, ood cart selling them . Roll up the tortillas around the filling and place seam-side down in the baking dish. This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family. The chutney sounds good! ©2020 CSC Brand LP. GREAT with corn chips. Thank you! Great as a sauce to put over chicken! Congrats! i cooked a 2lb recipe for 8. i have learned over the years a few things about cooked blender recipes. Let it sizzle for a few seconds. When the tortillas are heated through, remove them to a plate lined with paper towel. Use 3 cups. Amount is based on available nutrient data. and then cooked the recipe for about 15 min. Let defrost in the fridge before reheating. The salsa verde in this recipe brings the bright flavor of tomatillo to make these cheesy enchiladas stand out from the rest! I like the broiler method for doing the tomatillos. Add a more oil to the pan as needed, and continue to heat through and soften all of the tortillas. The salsa already has garlic added, but I love the … Place tomatillos, onion, garlic, and chile pepper into a saucepan. Pull up a chair! For a recipe like this, 1-3 teaspoons is a good guess. Hi Suzanne, so glad you like the enchiladas! App Store is a service mark of Apple Inc. Good day, this recipe is a must try. A Mexican relative-by-marriage once taught me her technique for making regular enchiladas. In a sauce pan, add tomatillo, onion, jalapeno with 3/4 cup of water. I have made it several times and it has become one of my favorite recipes! You don't need water when you blend it first because the tomatillos are so juicy on their own. 2 Cook the tomatillos: While the chicken is cooking, put the tomatillos and serrano chile peppers in a separate sauce pan and cover them with water. Great way to use the 5 pounds of tomatillos that a friend dropped off. lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center They look like little lanterns, with their green papery husks. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. As long as I can get tomatillos it’s my new ‘go to’ recipe. When cooing the chicken for this recipe we like to put it in a slow cooker with a taco seasoning.

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