Chicken Enchilada Verdi
The tomatillos in my garden are all ripening at once. Have you ever cooked with tomatillos? They look like little lanterns, with their green papery husks. Sometimes people mistake them for green tomatoes (doesn’t help that their Spanish name is “tomate verde”); they are related to tomatoes (same family, different genus), but the taste is quite different. They are used to make the distinctive Mexican salsa verde or green salsa. In this chicken enchiladas recipe, the sauce is made with boiled tomatillos (you could also roast them), serrano chile peppers, and sour cream. The filling is made with shredded meat from chicken thighs; the deeper flavor of the dark meat holds up much better to the chile and tomatillo sauce than chicken breasts. I made these for dinner tonight and even the kid, my young nephew, went for seconds. Not a smidgen of sauce was left on any of our plates.