Susie Homemaker I am not. Nor will I ever be. But I'd like to think I can create a version of Susie... a frugal, crunchy, often-impractical-but-darnit-I'm-trying! hybrid. I'm avoiding the housekeeping aspect like the plague, and in doing so I have found myself spending a lot of time in the kitchen lately. We've started meal planning and freezer cooking thanks to the inspiration of many different blogs out there. We make bimonthly trips to various farmers' markets in the area in order to eat more nutritionally, support our local economy, and try new things. And on that note, here's a new recipe we tried last night with fresh tomatillos and peppers from this farmers' market.
Recipe courtesy Food Network Magazine
Prep Time: 15 min
Cook Time:15 min
• 1 small red onion, halved
• 1 1/2 pounds tomatillos, husked and rinsed
• 1 to 2 serrano chile peppers, stemmed and seeded
• 1/2 cup low-sodium chicken broth
• Kosher salt
• Pinch of sugar
• 8 corn tortillas
• 3 cups shredded rotisserie chicken
• 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
• 1/3 cup fresh cilantro
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 3/4 cup crumbled queso fresco or feta cheese
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;
Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g