Tomatillo (Green) Enchilada Sauce

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Claire's 4th Birthday Party 097Oh, yum!  These were so good – they’re filled with shredded chicken, refried beans, cheese, and sour cream, but the real star is the amazing green sauce.  The fact is, I’m not a huge fan of the red enchilada sauce, but this, I could eat it everyday!

The original recipe called for green bell peppers, but I love the sweetness and red pops of color from the red peppers.  You can serve it on scrambled eggs, enchiladas, and grilled chicken.

Tomatillo Enchilada Sauce Adapted from Our Best Bites

1/4 cup extra virgin olive oil

1 large onion, minced

6 garlic cloves, minced

4 – 5 mini sweet red peppers (you could also sub 2 regular red peppers)

2 – 3 jalapenos seeded

1 1/2 pounds tomatillos*, husked and cut into quarters

1 bunch of fresh cilantro, just lob off the top bunch of leaves

1 1/2 teaspoons Coarse Kosher salt

1/4 teaspoon black pepper

1 1/2 teaspoons cumin

4 cups chicken broth

1 Tablespoon sugar

In a large blender (or food processor) add the tomatillos, cilantro, and peppers with 1 cup of stock and puree.  Set aside.

In a large pot, sauté the onions and garlic in olive oil until translucent.  Add the pureed tomatillo mixture and add the salt, cumin, pepper, sugar, and the remaining stock - stir until combined.

Cook on medium heat for 30 minutes to 1 hour – until you have reached the consistency you prefer.

*I bought roughly a dozen tomatillos, but only used 10 because two were moldy when I husked them.  The lesson?  Buy a few extra!

Colorado Green Chili with Pork

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This was dinner the other night, and I thought it was nothing short of a miracle.  Because honestly, I was sick and didn’t want to cook, but I didn’t want to order take-out either.  You have those nights, right?

So the green chili ended up being the meal, along with some tortillas, refried beans, shredded cheese, and sour cream.  The kids loved it too – it was full of flavor (without being spicy) and they got to put together their own burritos.

Colorado Green Chili Adapted from From An Adobe Oven to a Microwave Range

1 pound of pork shoulder, fat trimmed and cut into cubes

2 Tablespoons salted butter

1 – 28 ounce can Original Rotel

1 teaspoon garlic

Pinch of salt

2-3 Tablespoons dried minced onions

1 heaping teaspoon chicken base, or 1 (or 2) bouillon cube(s)

2 cups water

3 Tablespoons cornstarch

½ cup cold water

Heat the butter in a large skillet, add the pork and gently brown.  Add the can of Rotel, water, garlic, salt, onions, and chicken base.  Turn to a simmer and let cook – stirring occasionally for about 2 hours.  Adding more water as necessary – it cooks down quite a bit.

Before serving, mix ½ cup of cold water with the cornstarch.  Slowly add a little at a time to the simmering pork mixture and stir.  Continue adding until you have the desired consistency.  I prefer mine to thicken to the consistency of gravy.

Serve over rice, bean, eggs, burritos, or tamales.

Ranch Chicken Strips


I know this is a lame photo, but in my defense my husband ate my post!  Or more specifically, he ate the dish I set aside with the chicken for my photo.  So, it wasn’t entirely his fault – I know better than trying to take a photo of dinner.

So this piece of chicken was what was left of the entire meal I cooked – which is a good thing.  This is one of those meals that the kids really like – and I love that it only has three ingredients!  Whoopie!

Ranch Chicken Strips Adapted from Chicken Soup for the Soul Recipes for Busy Moms

3/4 of a large bag of potato chips (I use Ruffles)*, crushed

1 cup of ranch dressing (my kids prefer Marzetti’s)

5 boneless, skinless chicken breasts (trimmed and sliced into inch strips)

Pour the crushed chips into a large (shallow) bowl, and the ranch dressing into another bowl.

Simply dip each chicken strip into the ranch dressing, then coat it in the potato chips and place in an ungreased (glass) 9 x 13 inch baking dish.

Place in the oven (uncovered) at 375 degrees for about 45 minutes.  They should be nicely browned and the juices should be clear.

Serve with a salad, mashed potatoes, fresh rolls, and fruit!  Yum!

*I’ve tried this recipe with baked potato chips and it doesn’t turn out well.

Linking to: Tidy Mom, I Heart Nap Time


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