What to do with Tomatillos? Enchilada Sauce.

These are tomatillos. They kind of look like small green tomatoes with a husk.

I had no idea of their wonder before last year when Buy Low had them on some crazy sale and I determined to find a use for them. I stumbled on this recipe below and my life will never be the same.

I harvested my 1st batch of tomatillos yesterday and was super excited to make Enchiladas.

This is such a yummy recipe and I just feel like a Fancy Jane making the sauce.

I use this recipe here from allrecipes and LOVE it. It's not too complicated and tastes way better than the canned stuff. Their recipe also has directions for cooking the chicken and making the whole enchilada if you're interested. It turns out really flavorful.

Enchilada Verde Sauce

Ingredients:

• 1 pound fresh tomatillos, husks removed
• 2-5 serrano peppers (depends on how spicy you like life. I've also used jalapenos in a pinch but the serrano is pretty fabulous.)
• 1/4 onion
• 2 cloves garlic
• pinch salt
• chicken broth, about 1 1/2 cups

Directions:

1. Place tomatillos and peppers in a pot and cover with water. Bring to a boil and cook until the tomatillos have changed to an army green color.
2. Strain. Put in a blender and add the onion, garlic, and salt. Add enough broth to cover the veggies plus an inch. Blend until pureed.
3. Heat sauce in pot.

I heated corn tortillas in oil, softened them in the enchilada sauce, filled them with chicken and mozzarella, and topped them with more sauce and cheese, avocado, cilantro and fresh salsa.

We had these Egg Deliciousness this morning with the leftovers.

You could also cook chicken in this sauce in a wok and serve it over rice.

Yum.

Ease of Preparation: A-

• Pretty easy

Taste: A-

• Pretty good.

Overall: A-