Sunday, September 2, 2012

Salsa Verde Enchiladas

I've been in a cooking rut this summer.  I've been going back to old recipes, keeping it simple by grilling out, and generally not being too interested in trying new things.

But a few weeks ago, I got my latest copy of food porn in the mail in the form of Saveur magazine.  In general, if you're a foodie, this should come wrapped in a brown bag.  This month's issue, focused solely on Mexico, should have been hidden behind the cash register and made me show ID before I had it delivered.  It was that good and it totally re-charged my culinary batteries.

Last week, I made two dishes from the magazine for DB~.  This post will focus on the main dish, chicken enchiladas smothered in homemade salsa verde.  The salsa verde recipe I used looked like this:
4 smallish tomatillos, husks off, cleaned, quartered
1 clove of garlic, diced
1 oz of jalapenos, diced
1/4 of a Spanish onion, diced
2 tbsp of fresh cilantro, chopped
Pinch of salt
Water to make it run smoothly

I tossed the quartered tomatillos, garlic, pinch of salt, and jalapenos in the food processor.  I pulsed it a few times and add some water to make it smooth.  Once that was done, I put that into a bowl with the diced onions and cilantro and stirred it together.

The salsa verde was spicy as hell prior to using it in the recipe.  What I did with it was use as a pseudo-sauce on top of chicken enchiladas.  The enchiladas themselves aren't too interesting.  I cooked some chicken, chopped it up and sprinkled cumin on it.  Add that to some green chiles, tomatoes, and shredded cheese, then rolled them up.

The salsa verde was added on top and baked for 20 minutes at 350 degrees.  The jalapenos and salsa verde mellowed out considerably after being baked.  The flavors were multi-tiered and very satisfying.  Viva Mexico!

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