I'm in love, I'm in love, and I don't care who knows it!

While I was grocery shopping a few weeks ago, a little tomato called tomatillo caught my eye. I've wanted to try a tomatillo sauce for a long time, and never worked up the courage. That was all about to change. I googled a quick recipe while shopping and gathered ingredients. Unfortunately, the store was out of cilantro, but I made due. It was just last night, I finally got my chance to tackle this tomato. I decided to make sour cream chicken enchiladas with tomatillo sauce. To begin, I peeled the husks off the green little wonders, and rinsed them with warm water. They tend to be sticky, so a good rinse helps. I chopped them up finely as I don't own a food processor. You could pop them in a blender if you want really smooth sauce, but I was excited about a bit of texture in mine. I chopped three cloves of garlic, and a fourth of a jalepeno pepper. If heat is your passion, throw in half or the whole pepper for more kick. I poured a half cup of chicken stock in a big pot, added a fourth cup of white vinegar, and a tablespoon of vegetable oil. This was all eyeballed, and I had to improvise on a few ingredients, but stayed close to the google recipe. I poured the tomatillo/garlic mixture in the pot and added a dash of salt, pepper, sugar, and lemon juice. The recipe called for lime, but I was out so lemon was in. It worked wonderfully. I let the pot simmer for about 20 minutes, and let the smell thrill me. While the sauce was working its majic, I put 4 chicken tenders in a pan with olive oil, salt and pepper and let them cook. Once they were ready and rested, I shredded the chicken with a knife and fork. Next came tortillas which I wrapped in foil and heated at 350 in the oven for about 15 min. I got a small baking dish and filled each tortilla with chicken and about a tablespoon of sauce. I rolled them up and added more sauce on top. I put the enchiladas in the oven for another 15-20 min and waited with great anticipation. Once they game out, I became green with envy. I wanted to eat them right away. I topped the enchiladas with more sauce and sour cream. I placed them on a plate with a side of black beans, and let my taste adventure into verde land began. They were FANTASTIC, I was in love. The flavors were blended so well, and the sour cream balanced everything. Depending on your preference of tart and sweet, you can adjust the sugar and vinegar levels. Mine were more tart than sweet, which I liked. This fool-proof meal will impress any guest you put it in front of. Try it when you have a gloomy day, feel the need for a fiesta, or a holiday that involves love. Enjoy!

Online Recipe