Green Tomato Enchilada Sauce
Main Dish, sauces
Stick blender, food processor, or blender
chopped white onion
chopped green tomatoes
(may use vegetable broth)
canned chopped green chiles
(2 small cans)
Saute the onion and garlic in oil in a saucepan until the onions soften.
Add the remaining ingredients.
Bring to a boil, then reduce heat and simmer about 25 minutes or until tomatoes are soft.
Puree with a stick blender, or allow to cool down and puree in a food processor or blender.
How to make enchiladas as shown:
Take the meat off a rotisserie chicken and shred with your fingers.
Toss with about a cup of the enchilada sauce.
Heat about half inch oil in a skillet and briefly fry the corn tortillas a few seconds to soften.
Fill with meat mix, roll up, and place seam side down in a baking pan that has a layer of sauce in the bottom.
Top with shredded cheese (cheddar or Oaxaca Mexican melting cheese) and bake at 375F for about 10-15 minutes to melt the cheese.
This uses about half the sauce (one quart) on a pan of 6-8. You can feel free to make another pan or freeze the rest in a ziploc.
You can freeze extra chicken, or I used the extra meat rolled into flour tortillas and fried as flautas, which I served with freezer guacamole, sour cream, and salsa.
From the kitchen of palatable pastime.com
green tomatoes, salsa verde