Last night I was walking around the streets of Philadelphia and I had tunnel vision for all the indications that we in climatic zone 6b are yet to have had our first frost in this week of Thanksgiving. The sweet potato vines are still sprawling to the ground and all over the sidewalks from the planter boxes.
CHICKEN ENCHILADAS WITH TOMATILLO
Mix together 4 cups shredded or chopped cooked chicken, 2 cups shredded Jack cheese, 1 (7 oz.) can diced green chiles, 1 1/2 dried leaves. Salt to taste.
1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
2 green chiles, charred, peeled and seeded
3 jalapeno chiles, partially seeded, veins removed
2 cloves garlic
1/2 c. chicken broth
1/4 c. rice vinegar
1 tbsp. light oil
1 tsp. ground cumin
1/4 to 1/2 c. cilantro, snipped
Salt to taste
2 tbsp. lime juice
1 tsp. sugar
After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Cut into quarters. Cut chiles and jalapenos into pieces. Add garlic and chop to a coarse puree using the pulse button of the food processor. Place mixture in saucepan and simmer everything except cilantro, 12-15 minutes.
Heat 12 corn tortillas wrapped in foil in 350 degree oven for 10-15 minutes or until hot and softened. Fill each tortilla with some chicken mixture and about 1 tablespoon of sauce. Roll, place seam side down in greased baking dish. Continue using all chicken and tortillas. Pour remaining sauce over enchiladas. Top with additional cheese. Bake at 350 degrees for 20 minutes.
Just before serving, place spoonful of green onion, sour cream sauce over each serving.