For dinner last night, we had this recipe – Chicken Enchiladas with Roasted Tomatillo Chile Salsa.
I should have taken more pictures but I didn’t. This is the chicken cooking in the sauce or, I think I was actually adding the meat to the tortillas at this point. The only deviation I made from the recipe was instead of buying an already roasted chicken, I roasted a big chicken the night before for dinner. We ate part of it and used the leftovers for this dish. We both loved this recipe and I ended up with two dishes for the freezer and one I kept in the fridge that I’ll heat up for dinner tomorrow night.
We had the black beans with it but not the rice. I’m not crazy about this kind of rice . . though Vince is and the first thing he asked me was “Where’s the rice?”
We have a lot of tomatillos getting ripe so I’ll be looking for recipes to use more of those! This is a recipe I’m adding to my favorites.
Marilyn Smith says
Judy – yum! I make this often if I roast a chix or have leftover from a Costco chicken. I have made the homemade sauce as well as using the canned Las Palmas sauce.
Can those tomatillos in a salsa to use year round instead of buying it. You find so many uses for it.
Wish I had been there for dinner – I would eat the filling and bypass the tortilla. I love them, but avoiding as much “white” staff as I can.
Marilyn
Sibyl Scott says
Judy
A restaurant here called Ninfa’s started the green sauce craze years ago—here is their recipe for green sauce—it uses tomillatos and is super good.
http://www.food.com/recipe/Ninfas-Green-Sauce-34965
Sibyl
Karla says
looks absolutely yummy 🙂
pdudgeon says
very interesting. i’m also a sucker for rice, but i use arborio rice and usually cook it in chicken stock for added flavor. like you, i could pass on the turmeric.
Valerie says
Thanks so much for posting this Judy. I have been looking for a better Chile Verde enchi recipe, I always enjoy and trust the recipes that you post. Valerie
CindyM says
These look yummy. It must have been the night for chicken enchiladas. I had some leftover smoked chicken from the holiday weekend, so I whipped up enchiladas with them last night, tossing chicken, leftover corn, some salsa and cheese together for the filling and then using a canned enchilada sauce. Leftovers for lunch today!