(The general directions were given to me by my friend Rosenda Moore, originally from Mexico City)
- 1 gallon fresh tomatillos, husked and rinsed in cold water
- 2 cups coarsely chopped green chiles with some jalapenos or serranos, if desired
- 2-3 onions, quartered
- 4 cloves garlic, cut in quarters
(The amounts listed are approximate and can be adjusted to your own taste or amount of produce available.)
In a large pot, bring tomatillos, onion, and garlic to a boil and simmer 5-10 minutes until tomatillos change color. Place in large colander to drain and cool. Place in large bowl and stir in chiles to distribute evenly. Process in food processor in batches until well-chopped but not pureed, then return all to large bowl. Place in pint-size freezer bags, about 1-1/2 cups per bag, squeezing out air.
When ready to use, thaw salsa. Place 2 Tbsp. oil in skillet and heat on medium until hot. Add salsa. Cook and stir about 3-5 minutes. Add broth or water if needed, and add salt, cilantro, or other desired seasoning to taste.
JUDY’S CHICKEN ENCHILADAS WITH TOMATILLO-SOUR CREAM SAUCE Poach 1 whole chicken or 4 chicken breast halves in simmering water until cooked through. Reserve broth. Remove meat from bones and shred. You should have about 3-4 cups shredded chicken.
Other ingredients:
- 12 oz. Monterrey Jack cheese, shredded
- 1 medium onion, chopped
- 8 oz. sour cream (lowfat is OK)
- 1 pkg. frozen tomatillo salsa (1 to 1-1/2 cups)
- 2 cups chicken broth
- 2 Tbsp. margarine
- 2 Tbsp. flour
- 2 pkg. (10-12) corn tortillas, or 18 homemade ones
- oil for frying tortillas
Melt margarine in saucepan. Add flour and cook about 1 minute. Do not burn. Add broth and stir until thickened. Stir in sour cream. Stir in tomatillo salsa which has been cooked as in above directions.
Fry tortillas in 1/2" oil in small skillet for a few seconds until limp. Place on paper towels. Start with 12 tortillas. In each tortilla, place some chicken meat, some chopped onion and some grated cheese. Roll up. Place in long baking dish. Do as many as you have meat for. (Are delicious reheated in microwave.) Pour sour cream mixture over top, covering all exposed tortillas. Put leftover cheese on top. Bake at 350 d. for 20-30 minutes until heated through and bubbly.
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