Two of my favorite Mexican dishes are enchiladas verde or the saucier version, enchiladas suiza.   Inspired by my nephews favorite green sauce from a taco wagon in Kennewick,  I decided to create a version of green sauce as close to their favorite as possible.  With tomatillos, jalapenos and Anaheim chilis ripe in the garden, it was time to attempt the infamous green sauce!  Of course, final confirmation on how close to their favorite this is, will need to come from them!

Laura’s Green Sauce

8-10 fresh, firm tomatillos, husk and stems removed, and rinsed (it will not taste the same if using canned tomatillos)

2 jalapeno peppers

3-4 Anaheim chilies or poblano peppers

5-6 cloves of garlic

one sweet onion, like Walla Walla

olive oil, to coat the pan

salt for seasoning

white balsamic vinegar – about 2 tablespoons (I received a sample of O Brand, and I love it!)

6-8 sprigs of fresh cilantro

Place all the tomatillos, jalapeno, Anaheim chili or poblano pepper, garlic and onion in an oiled roasting pan.  Season with salt. Roast in a 350′ oven about 25 minutes.  Let the chilies cool and remove the tough, outer skin, seeds and membranes.  Slice the jalapenos in half and remove the seeds and membrane.

Place all the roasted vegetables in the blender and blend until smooth.  Add the cilantro and two tablespoons of white balsamic vinegar.  Add additional salt if needed, and blend again.  To make it hotter, add additional roasted jalapenos.  If you need to cool it down, add additional roasted tomatillos.  If you prefer a smoother sauce, you can force it through a sieve or colander.  I used the sauce as it was for the enchiladas.

to prepare the Chicken Enchiladas

Meat from one whole cooked chicken, bones and skin removed – you can use a rotisserie chicken or a fresh, poached chicken

1 chopped sweet onion, like Walla Walla

2 cups shredded cheese, like Monterey Jack

1 – 1 1/2 cups of THE Green Sauce

1 cup of sour cream

12-16 tortillas, we used flour – if using corn, soften them in a little oil in a warm skillet before assembling the enchiladas

Place the chicken, onion, cheese, green sauce and sour cream in a bowl.  Mix the ingredients together.

Place 3-4 tablespoons of the mixture on the tortilla a roll up tightly.

Place enchiladas in an oiled baking dish, seam side down.  Continue in this manner until the filling is used up.  Pour additional sauce over the enchiladas.  Add additional grated cheese.  Bake covered for 25 minutes at 350′, remove cover and bake an additional 10 minutes.

Serve with a little sour cream and a garnish of cilantro.

I was hoping this weeks post would solely be about our fabulous garden party and barbeque in honor of the Fenton’s 50th performance last Sunday!  We worked all last week prettying up the yard, scrubbing the patio furniture and freshening up the garden.  We made potato salad, black bean and corn salad, watermelon and blueberry salad. Hamburgers and hot dogs were readied to grill.  The Fentons performed from 2-3pm at The Bite of Seattle.  About 4pm, as I  finished putting the flowers on the tables outside, and after 20 hot and dry days, the skies opened up and the rain came pouring down!   Needless to say – the party moved inside and the camera was put away! I did want to share the cupcakes I made with you.  The edible logo stickers are from Edible Tasty Prints.  I used the design from the bands newest t-shirt, unbeknownst to Dave!  Aren’t they adorable?

By the way, Monday was absolutely perfect for an outdoor party!

 

Be sure and visit the Fentons website and order yourself a copy of their new CD “Little Window“.   My favorite new song is “Stir the Love” written by my sweetheart, Dave Keller.