LUCY BURDETTE: I've waited all summer for tomatillos to show up somewhere--in my garden, in the grocery store, or at the farmer's market. We used to have plants that reseeded themselves every year, but I suspect that the flooding we had during hurricanes Irene and then Sandy wiped them out.
So when I noticed a basket of them--finally-- at the farmers’ market a couple of weeks ago, I snatched them up. My favorite thing to make with them is a green enchilada sauce. It isn’t hard and it freezes just fine so if you make extra, you can save half for a winter supper. These yummy enchiladas don't take long, especially if you have access to half a roasted chicken.
For the green sauce:
*15 or so medium tomatillos (Remove the paper husks and then wash them) You can also include a few green tomatoes if you're short on the tomatillos
*1/2 box organic chicken broth (or homemade of course if you have that lying around:)
*1 onion, quartered
*1-3 cloves garlic
*1/2 bunch cilantro, washed well, stems removed, coarsely chopped (I know some folks don't like cilantro--and I'm sorry for you:). I think you could substitute parsley.)
Place tomatillos, onion, garlic, and chicken broth in a pan and simmer about ten minutes until the veggies are soft.
Cool and pulse in a food processor, adding the cilantro at the end. The sauce should not be entirely smooth, just a little chunky texture. Set that aside. If you’re cooking the enchiladas right away, oil a 9 x 13 inch pan and pour the sauce in. Preheat the oven to 350.
For the enchiladas:
*1 package tortillas (whole wheat tastes just as good as white and is better for you:)
*1/2 roasted chicken, deboned, de-skinned, and shredded
*2-3 green or red peppers, halved and sliced
*1 onion, halved and sliced (white is fine but red is prettier)
*4-5 ounces cheddar or Monterey Jack cheese, shredded
*1/2 cup sour cream or Greek yogurt
Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.
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