Tomatillo is commonly known as a green tomato ( in spanish, tomate verde). It is small and covered by an inedible  paper- textured husk and it's flavor is wonderfully tart. My non-Hispanic friends, like Jennifer and Sheri frequently order Enchiladas Verdes ( enchiladas with a green sauce)  when we eat dine at Mexican restaurants so I thought I would just figure out how to make them myself. I've created a recipe for tomatillo salsa which can be eaten with chips or used as the base for the salsa verde in my rendition of  enchiladas verdes.

Don't blink your eyes or you'll miss the  one and only direction for ...

Simply, Tomatillo Salsa

Ingredients

18-20 roasted tomatillos

2 roasted Serrano peppers (seeded)

2 cloves garlic

½ t. sugar

1 t salt

½ c cilantro

2T scallions

Put all ingredients in the food processor and puree. The tomatillo has a muted color and the specks of cilantro are bright. This salsa is great looking because of the contrast.

* You can prepare the sauce on the weekend and keep refrigerated until you're ready to make the enchiladas.

Serve it with chips and watch it disappear or keep on going and treat your family to:

Enchiladas Verdes Esquisitos

(Exquisite Green Enchiladas)

Ingredients

1 doz. corn tortillas

21/2 c  cubed cooked chicken

1/2 c white wine or water

8 oz sour cream

1 T cornstarch

salt

2 c  grated white cheese of your choice (Mozarella, Monterrey Jack, pre-packaged Pizza or Italian Blend)

Reserve 1/2 c cheese

 

Heat tortillas on a hot griddle to make them soft and pliable. Fill each tortilla with 2 T chicken and 1 heaping T of cheese. Roll and line them up in a  9x13 baking dish. Cover and place in oven @ 325 while you prepare the sauce.

                                  

Sauce

Heat tomatillo sauce and add ½ c. white wine or water. When sauce is heated through, add  1 t salt. Place ¼ c  sauce into a small bowl and add 1 T cornstarch. Mix through.  Return to stove and add to saucepan  allowing  sauce to thicken and bubble. Add 8 oz. sour cream and stir until sauce is creamy. Remove from heat when it begins to bubble. Pull enchiladas out of the oven and pour sauce over them. Sprinkle remaining ½ c of cheese and serve immediately.

My family thinks these are dreamy!!