Crispy Green Enchiladas

 

These are a twist on your average; not overly saucy and because of this the flour tortillas crisp up a bit while baking.  I love the bright, citrusy flavor of tomatillos; and this quick, homemade green salsa is a quick pick-me-up for just about anything.  Try it on hamburgers, fish, roasted veggies or add just a bit of good quality olive oil for a lovely salad dressing.   If you have some extra time for a weekend dinner, I really encourage you to try making your own tortillas. It really is not hard and they taste so much better, plus you skip all those extra ingredients that you do not need.  Either way, please make these; your taste buds will thank you!

Ingredients:

1 to 1 1/2 lb chicken breast (diced into 1 inch chunks), you could also use ground chicken or turkey

6-7 tomatillos, slice in half

½ of a large sweet onion, sliced into 6 wedges

2 limes, one for the sauce and one for serving on the side

1 bunch cilantro, washed and trimmed from the main stems (reserve a few sprigs for garnish)

1 fresh jalapeño or the equivalent in pickled or canned jalapeño (remove the seeds for less heat)

1 clove garlic

1 Tbsp ground cumin

Salt and pepper

2 cups grated cheddar or pepper jack cheese

12 flour tortillas (either homemade or your favorite brand)

Sour cream for garnish

Instructions:

1. Heat an ungreased/dry skillet (cast iron is great for this) over medium heat. Add the cut tomatillos and onion wedges to the skillet, cut side down. Cook for about 5 minutes and then check for charring (you want this), then flip them all over and char the other side. You want the tomatillos to be really soft.  Add the garlic clove to the pan for the last couple minutes of cooking.

3. Scrape all of the tomatillos, onion and garlic into a blender and add the cumin, juice of one lime and the cilantro (reserving some for garnish).  Pulse/blend until smooth.  Pour about a cup of the sauce into a small bowl for serving as a garnish and set aside.

4. Using your same skillet, add a drizzle or spritz of oil and the chicken.  Season lightly with salt and pepper and sauté until cooked through. Pour the tomatillo sauce over the chicken and stir to coat.

5.  Preheat the oven to 375°.  Set up an assembly line with your tortillas, the pan of chicken/tomatillo sauce, grated cheese and a 9”x13” baking dish.  Lightly spritz the baking dish with olive oil.

6.  Take a tortilla and add a small scoop of the chicken mixture (about 2-3 Tbsp) in a line down the middle of the tortilla, sprinkle a bit of grated cheese (1 Tbsp) on top of the chicken and then gently roll the tortilla up and place seam side down in your prepared dish.  Repeat with remaining tortillas.  Sprinkle remaining cheese across the top of your enchiladas and place the pan in the oven. Bake for about 20 minutes or until the cheese is bubbling and the tortillas are beginning to crisp.

7. Serve with a bit of sour cream, a lime wedge, and a little sprinkle of fresh cilantro on top.

Muy delicioso, amigos!

Mix it up:

·         Make it vegetarian: substitute cubed, roasted potato, sweet potato or squash for the chicken. Or, try a blend of sautéed baby Portobello mushrooms, zucchini, & carrot. (Use a total of 4 cups of chopped veg)

·         Swap 1-2 pounds firm white fish for the chicken.

·         Make it GLUTEN FREE by using corn tortillas. Brush reserved cup of sauce (for garnish in main recipe) over enchiladas before baking.

Two Steps Back Ingredients:  Tomatillos, Cilantro, Onion, Jalapeños, Garlic

Lemon Tarragon Fish Soup

Lemon Tarragon Fish Soup

Serves 4-6

Time to table: 25 minutes

Winter is full of warm, comforting dishes; many of them rich and heavy.   This is particularly true in December when we are surrounded by the holidays, big glorious meals and sweet treats.  Here is a refreshing, light soup that provides a healthy option but will still warm you up in the cold months.  The lemon brightens the broth and the tarragon provides a lovely, light licorice-like flavor.  Soup-erb!

Ingredients:

3 Tbsp butter, divided

1 Tbsp olive oil

1 Carrot

1 lemon

1 shallot or ¼ of a small sweet onion

1 full palm full of fresh tarragon leaves (1/2 cup loosely packed)

1 full palm full of fresh parsley leaves (1/2 cup loosely packed)

2 cups fresh or frozen green beans

1 lb rock fish (or other mild, white fish)

4 cups water

Salt and fresh ground pepper

Freshly grated Parmesan cheese (optional)

1.  Peel carrot and chop into ¼ inch pieces. Finely dice shallot/onion.  Wash herbs and chop but do not destroy.

2.  Slice lemon in half and squeeze juice into a measuring cup (keep the two lemon halves; you will use them in the broth). You should have about ¼ cup of juice. Remove & discard any seeds from the juice and the two lemon halves. 

3. In a medium saucepan over medium-high heat, add 2 Tbsp butter and 1 Tbsp olive oil.  Add the chopped carrots and shallot to the pan and gently sauté for about 5 minutes or until vegetables are tender.

4. Add the lemon juice, squeezed lemon halves, tarragon, parsley, 1 ½ tsp salt, ¾ tsp fresh ground pepper, and 4 cups water.  Bring to a boil. While waiting for soup to boil, chop the fish and green beans into one inch chunks.

5. When soup reaches a boil, add the fish and green beans to the pan and return to a boil. Reduce heat to medium low and simmer for 10 minutes or until fish is cooked through.  Add the remaining Tbsp of butter and stir in to add just a bit of richness.  You can skip this if you wish or swap out 1 Tbsp of olive oil instead. Season with more salt and pepper as needed after you sample the broth.  Serve with just a bit of freshly grated Parmesan on top if you wish.  Enjoy!

Two Steps Back Ingredients: Carrot, shallot/onion, tarragon, parsley, and green beans