WHO’S TIRED OF PASTA?!?!!??! RAISE YA HAND!
Me, I’m tired of pasta. In fact I had a pretty easy pasta dish to post up and SKIPPED it for the time being, because I am just over it. Last week was beautiful here and we even hit 60 degrees one day. So, of course I wanted something fresh and new to celebrate the change of the seasons.
I love Salsa Verde (or ‘green salsa’ if that was really hard for you to figure out), it’s spicy and a refreshing salsa that is good with just some crispy tortilla chips or instead of your usual red salsa, on top of enchiladas.
Portia was so excited to have cilantro around.
Salsa Verde is actually reaaaaaaaaaallly easy to make. And using just a few simple ingredients. Not to toot my own horn but- making this at home fresh, instead of pre-made from a jar or even some restaurants, made so much of a difference. It was amazing.
Tomatillos are a native fruit of Mexico. Also known as the “husk tomato”, they come with a inedible paper-like husk around them that you will need to remove before cooking. I actually threw mine in the over for 5 minutes and then ripped them off when the husks were extra dry (this sounds like a good hack, but really I just forgot to remove them before throwing them in).
I like lots of fresh lime and cilantro. It really gives it that super fresh kick that livens up all the roasted vegetables.
When it came time to stuff my enchildas I went sort of tex-mex with it. I had roasted chicken breasts in the oven the night before (half to shred for this and half to shred for chicken salad for the week). So some simply seasoned chicken (salt and pepper), advocado and a little “mexican-blend” cheese fit the bill to keep things light and not take away from my fresh salsa.
To add to the “tex” part of my “mex” I topped them with sour cream. Because….I love sour cream….
This was a filling meal after a busy day. I made all of this after one evening at work, but if you don’t feel like roasting tomatillos on a Wednesday night- you can definitely make the salsa ahead on the weekend and keep in an air-tight container in the refrigerator for the week.
- 1 lb tomatillos, husked
- 1 meduim yellow onion, quartered
- 3 cloves of garlic
- 1-2 jalepenos
- 1-2 cups fresh cilantro leaves
- 2 tsp groung cumin
- salt and pepper to taste
- 2 limes
Pre-heat oven to 475 degrees. Place tomatillos, garlic, onion and jalepenos on a foil lined baking sheet. Roast in oven for about 30 minutes. Remove from oven and place tomatillos and peppers in a plastic ziploc for 5 minutes to steam a bit more. Peel skins (as best you can) and add all the roasted vegetables to a blender. Add the rest of your ingredients and blend til smooth (or desired consistency).
- 2-3 cups shredded chicken breast (good use for leftovers!)
- 2 cups, shredded mexican blend cheese
- 1/2-1 cup sour cream
- 2 advocados
- 6 large flour tortillas
- your home-made salsa verde!
Pre-heat oven to 375 degrees. Warm your flour tortillas in a large skillet (or in the oven if you wish) over medium-high heat. Place in a dish cloth to keep warm as you do this.
In a 9×12″ baking pan, pour half a cup of salsa to coat the bottom of the dish. Lay out a flour tortilla, and add your cheese, chicken and advocado to the bottom. Roll and place in dish seam side down. Continue until all the tortillas are rolled. Once rolled and placed in your baking dish, top all the enchiladas with the sour cream and any remaining cheese (about 1 cup). Bake for 20 minutes, or until cheese is bubbling. Garnish with cilantro and serve!
Also don’t forget your favorite hot sauce-