When Eagle Spirit Makes Tomatillo Enchiladas ---> You Will Want Some!

If it's one thing I love then that is fresh homemade food. Granted most of us do not have a lot of time to make huge dinners, but what is great about this recipe is that it is very quick to make and nutritious. If you do not eat cheese then you can use a cheese substitute and that would be just as good.

The key ingredient is finding nice tomatillos that are fresh, a nice light green yet firm texture, and organic if that is possible. Maybe even home grown or from a farmer's market would be ideal.

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Since I live near many Mexican markets these come in fairly fresh, but not as fresh as I would like. I take what I can get, because this sauce is much better than a can or jar. So, you first start out by shucking the husk and cleaning the tomatillos thoroughly.

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While they are soaking in a plastic bowl, heat up a pot of water and add 2 cloves of garlic. Like so ...

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Bring the pot to a boil and simmer for 10 minutes. It takes a little bit since the tomatillos are fresh, so be patient. Do not allow the tomatillos to explode, make sure to keep an eye on the boil/simmer or allow yourself to get distracted from this step. The final product counts on this part to come out just right.

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The color we are shooting for is the one above, now allow to cool a little bit and in the interim we are warming up some tortillas unless you have gone all out and have made them from scratch. You can use flour but GF is how I tend to cook, so I used corn tortillas. The tortilla must be easy to roll, so make sure its not overly warmed up.

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I used my cast iron pan for warming up tortillas since it gets a good overall heat to the pan and the tortilla doesn't stick to it.

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It's now time to chop up 2 to 3 Serrano or jalapeno peppers to taste, also 1/4 cup onion to add to the blending mix. It is also suggested to add 1 cup of cilantro, but I forgot it at the store. It tastes good either way.

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Add all ingredients into a blender and after the initial blending has taken placed then add 1 teaspoon of salt. Now it's time to stuff your enchiladas.

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You can use chicken, beef, but because I'm cutting down on meat I stuffed mine with Mexican cheese. This goes on top of the enchiladas in crumbles too. You can use any kind of cheese but this is the recommeneded cheese to use and one of my favorites.

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The way I was taught by my great grandmother and my grandmother was to dip and roll because you want it to be a little moist as you are rolling. So first put a little of the tomatillo sauce on the bottom of the pan. Add more as you roll, and this is how it should look after rolling.

After this step, you pour all the tomatillo sauce and bake in the oven for about 20 minutes.

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Make sure the tomatillo sauce looks baked in but not dried out or burnt. It may take you one or two times to get it, but it comes so do not get discouraged. Then drizzle this table cream on top, add some crumbled farm cheese to the top and 1/4 onion. Woila, you have just made Chile Verde Enchiladas!

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I always have a huge pot of beans ready to eat so I add this, a small side salad, and Mexican rice to the plating. I'll share my Mexican rice recipe in the future. For now, have a great evening my Steem Fam.

Yours,

Greetings,

Thank you for stopping by to read my blog. I’m a Certified Indian Blood member of the Hopi & Apache Native American tribes, Reiki Master-Teacher, Medicine woman in-training, paralegal, researcher, and writer based in the mountains of Colorado, USA. I work closely with fellow planktons and minnows in a few groups by helping them adjust to Steemit and curate quality content. I’m especially interested in finding others who love natural medicine originating from ancient practices, gold and silver, and energy work. Additionally, I'm the creator of #MedicineCardMonday and #FreedomFriday, so if you are interested in receiving Native American Medicine stop by my blog every Monday to say hello!

A'OO, Eagle Spirit