Tomatillo Salsa

My mom has been making this salsa for as long as I can remember. After Thanksgiving she always makes a big batch of it and then cooks up the leftover turkey in the green salsa for a taco or enchilada filling. It’s one of the tastiest and healthiest post-thanksgiving meals. The tomatillos make it slightly tangy and you can adjust the spiciness depending on how many chiles and what kind you use.


summer bulgur-heirloom tomato salad

  • 20 medium sized tomatillos
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 serrano
  • 1 bunch cilantro
  • 3-4 garlic cloves
  • salt
  1. peel tomatillos and quarter, chop a jalapeno and a serrano in thirds
  2. put tomatillos and peppers in a medium sized pot and add enough chicken broth to cover tomatillos
  3. bring to a boil then bring it down to a simmer  (uncovered) until tomatillos are soft, remove from heat and let cool
  4. remove the big stems from the cilantro but otherwise you can leave it intact, wash
  5. clean garlic and put cloves in a Vitamix, along with the tomatillo mixture and the cilantro
  6. blend until fairly smooth (a few of seconds), then add salt or more chilis to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Chicken Enchiladas with Jalapenos

  • 1 can black beans
  • 1 can green enchilada sauce
  • 10 lg flour or whole wheat tortillas
  • 1 lg tomato
  • 1/2 yellow onion sliced
  • 6 jalapenos
  • 1 lg red bell pepper
  • olive oil
  • 1/4 cup apple cider vinegar
  • salt/peppa
  • 2 tbsp chilli lime seasoning or taco seasoning
  • 1/2 lb chicken
  • 1 lime
  • 1/2 cup queso fresco
  1. pre-heat oven to 350°F
  2. heat olive oil and onion in a large skillet
  3. once onions start turning opaque add chicken and taco seasoning
  4. cook chicken breasts until cooked though
  5. remove chicken from pan and let cool
  6. seed and slice jalapenos and bell pepper, slice tomato and add it all to the skillet along with the black beans along with the apple cider vinegar and lime juice, cook on low heat for 10 minutes
  7. meanwhile, dredge tortillas in the enchilada sauce
  8. shred chicken
  9. in a baking pan, begin filling and rolling tortillas with shredded chicken and the bean/pepper concoction
  10. pour all additional sauce on top and bake for 30 minutes
  11. crumble queso on top and put under broiler for 3 more minutes or until browned and crispy

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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