On 03/09/2013 04:14 PM, Billy wrote:

>
> Yeah , and I'm addicted to fresh gazpacho, but the sad truth is that a
> pound of fresh tomatoes is about 2/3 of an oz. of sugar.
>
> You can make pasta a little more palatable with whole wheat pasta.
> I also like tomato sauce over zucchini, stuffed or other wise.
> I'm open to other suggestions.
>
> I have discovered that green tomatoes, that unfulfilled promise of what
> could have been, that haunts gardeners in the fall, can replace
> tomatillos in making salsa verde for enchiladas.
>
> Enchiladas Verdes
> Ingredients
> Recipe makes 4 servings Change Servings
>
> € 2 bone-in chicken breast halves
> € 2 cups chicken broth
> € 1/4 white onion
> € 1 clove garlic
> € 2 teaspoons salt
> € 1 pound fresh tomatillos, husks removed (or green tomatoes)
> € 5 serrano peppers (to taste: I use 2 or 3 + an anaheim for flavor)
> [my wife is sensitive to heat, I like jalapenos, our daughter eats raw
> habaneros]

Yikes!

> € 1/4 white onion
> € 1 clove garlic
> € 1 pinch salt
> € 12 corn tortillas
> € 1/4 cup vegetable oil
> € 1 cup crumbled queso fresco (I use grated monterey Jack)
> € 1/2 white onion, chopped
> € 1 bunch fresh cilantro, chopped
>
> Directions
> 1. In a saucepan, combine chicken breast with chicken broth, one
> quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil,
> and then boil for 20 minutes. Reserve broth, set chicken aside to cool,
> and discard onion and garlic. When cool enough to handle, shred chicken
> with your hands.
>
> 2. Place tomatillos and serrano chiles in a pot with water, enough to
> cover them. Bring to boil, and continue boiling until tomatillos turn a
> different shade of green (from bright green to a dull, army green [about
> 6-7 min.]). Strain tomatillos and chiles, and place in a blender with
> another quarter piece of onion, 1 clove garlic, and a pinch of salt.
> Pour in reserved chicken broth, so that liquid just covers the veggies
> in the blender by about an inch. Blend all ingredients until they are
> completely pureed. Pour salsa in a medium saucepan, and bring to a low
> boil.
>
> 3. Pour oil in a frying pan, and allow to get very hot. Slightly fry
> tortillas one by one in hot oil, setting each on a paper towel
> afterwards to soak some of the oil. Finally, dip slightly fried
> tortillas in low-boiling green salsa, until tortillas become soft again.
> Place on plates, 3 per person.
>
> 4. Fill or top tortillas with shredded chicken, then extra green
> sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
>
> I suggest an over-priced microbrewery beer an an accompaniment.
>
> Refried beans, and rice are also good with this meal, if you can deal
> with them.
>
> Mmmmm, muy bueno.
>

Hi Billy,

Thank you!

Now to figure out how to make them without tortillas. :-)

-T