Tomatillo Chile Verde Chicken Enchiladas

This is tonight’s dinner; I’ll cheat and list the links I ripped off the recipes from, but note my alterations.

For the Tomatillo Chile Verde Sauce, use Emeril’s recipe here (just the sauce), but substitute for the pickled chiles listed one fresh jalapenos and one fresh Anaheim chile, both seeded and chopped. For the chicken enchiladas, use this recipe; once again substitute a fresh jalapeno or two (or even a serrano if you want more heat) for the canned stuff.

We eat in ten minutes, with Spanish rice, beer, and homemade salsa. Like beer, tomatillos are proof that God loves us and wants us to be happy. Gotta go…

16 Responses to “Tomatillo Chile Verde Chicken Enchiladas”

  1. nt moore Says:

    sounds nice. It was indian food for me tonight – Chicken Vindaloo, green beans with coconut, and home-brewed hard cider (rice pudding for dinner)

    You might dig the attached set of recipes,

  2. mediageek Says:

    Just out of sheer curiosity, does VP archive all of his recipes somewhere? Some of the stuff he’s posted looks downright tasty, and just the sort of thing that would impress any intended dates. Would be nice to have them all easily at hand.

    Oh, and Chicken Vindaloo rocks.

  3. E-Ho Says:

    “Like beer, tomatillos are proof that God loves us and wants us to be happy.”


  4. Brian Says:

    Sounds great, I would appreciate it if you could hook us up with a recipe for the rice as well. I am struggling with it, can’t find a good one.


  5. Will Collier Says:

    Brian, that’s simple. Buy a sleeve of pre-mixed Spanish rice. Cook. Eat. Repeat as necessary.

  6. Scott in CA Says:

    Better yet, buy a generic rice cooker that can do just about anything. Add some hi-grade salsa for perfect Spanish rice. These machines can steam cook, hold, etc. I could not live without it now.

  7. Bostonian Says:

    If you’re lazy, you can just make this in layers instead of rolling the individual tortillas.

    I’m lazy.

  8. Tom Says:

    Several short words about two of the best kept secrets on planet earth.

    1. Datil Peppers from St. Augustine, Florida.
    2. Lazano Salsa sauce from Costa Rica.

    Both very, very unique. Use with any Latino foods or recipes. Google them now.

  9. Tom Says:

    Spelling Correction: It’s Lizano Salsa sauce.

  10. Professor Bainbridge on Wine Says:

    Today’s Thought

    Will Collier paraphrases Ben Franklin:Like beer, tomatillos are proof that God loves us and wants us to be happy. Personally, however, I prefer Martin Luther’s dictum:Beer is made by men, Wine by God

  11. Steve Bainbridge Says:

    “Beer is made by men, Wine by God”-Martin Luther

  12. Papa Ray Says:

    Here is one of my favorites as well as one of my favorite websites.

    Good stuff..

    Papa Ray
    West Texas

  13. Brian Erst Says:

    Here’s an excellent Mexican/Spanish Rice recipe.

    2 ripe tomatoes (about 12 ounces), cored and quartered
    1 medium onion , preferably white, peeled, trimmed of root end,and quartered
    3 medium jalape

  14. Plain Jane Says:

    Gee, thanks, now I’m hungry!

  15. Sissy Willis Says:

    Your post is evidence that YOU exist. It made me LOL with happiness. Your alterations RULE! We had Manhattans (all out of gin for Martinis) and meatloaf stuffed with mozzarella chunks for supper. God was in his Heaven.

  16. sisu Says:

    Bloggers love us and want us to be happy

    Mmm, yum yum, tuna flavored Jezi, goes the caption of this kitty washathon, part of Mind of Mog’s day in the life post that got us laughing out loud with species recognition the other day.You’ve heard of comfort food,

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