Rich holiday meals call for some authentic Mexican food to balance it all out.
Nothing tastes better than Mexican food during the holidays (or anytime for that matter). After eating all that turkey and ham, potatoes and roils, pies and cakes, a little Mexican food is a nice change.
Because my husband has developed a condition where he can’t tolerate preservatives, I am doing more cooking from scratch these days. This authentic Mexican food dish doesn’t require much preparation; it’s ready to eat in about an hour. My son lived in Mexico for two years while on a church mission, and developed this recipe. The green sauce was shared with me from a Hispanic friend.
Traditional Green Enchiladas
For the Green Sauce:
1 pound tomatillos
1 Serrano pepper
½ cup cilantro leaves
1 small onion
1-2 cloves garlic
1 teaspoon salt
Boil the tomatillos and pepper for 10 minutes. Drain water and put in blender. Add remaining ingredients and blend until smooth.
For the Enchiladas:
8-10 corn tortillas
1-2 cups shredded chicken
1 cup Mexican shredded cheese
I like to serve the enchiladas with a Mexican Caesar Salad: romaine lettuce with diced tomatoes, carrots, cucumber, and radishes, garnished with roasted pepitas seeds and grated cotija cheese, and topped with the Low-fat Cilantro dressing from Trader Joes.
- Get tomatillos from a Hispanic market. They look like green tomatoes with a papery outer skin. When you remove the skin, the fruit is sticky to the touch.
- Serrano peppers have a mild “kick.” If you prefer a spicier Mexican dish, use a jalapeno pepper.
- I shred the chicken from a roasted chicken from Costco.