Delicious Disaster: My Rookie Enchilada Story

So last night I attempted making making enchiladas for the first time. I know lots of folks that make tasty enchiladas, and I’d like to be counted among their ranks. I’m happy to report that they were delicious, and I’ll definitely do it again, but as easy as they were, my clumsiness almost ruined the whole gambit. More on that later.

The sauce was the best part, in my opinion, and it’s only made of 4 ingredients: half of a small red onion, two serrano chiles, a pound and a half of tomatillos and half a cup of chicken broth (plus a teaspoon salt and a pinch of sugar). Basically, you broil all of the veggies until they’re soft, then purée them in a blender with the chicken broth, and voila! Delicious enchilada sauce! Before I show you how I royally messed up the easiest sauce ever, here’s a couple pictures of a tomatillo. I hadn’t a clue what they were until yesterday.

They look like green tomatoes with dirty, dry husks on the outside. The husk is very easy to remove, and you’ll want to give them a thorough washing because they tend to be very gritty.

Here’s an image of the broiled veggies just before I tossed them into the blender: And here’s an image of the veggies, post-purée:Evidently I’m six years old and have never used a blender before. Taking a risk in telling you: I used a spatula to scrape the sauce into a measuring cup so I could still use it. My defense: I have the cleanest countertops in Shell Beach. See my previous post on Green Cleaning if you don’t believe me.

I was too excited to eat to remember to take a picture of the finished product, but I promise to next time. If you’re interested in the recipe, here you go, courtesy of (Love their website!)

Do you have a favorite enchilada recipe? I’d like to graduate from rookie to minor-leaguer at least, so if you’re able, link me to over to your favorite recipe. Or, if you’re generous and ambitious, email it to be so I can try it! I’d love to try again with something different.

**EDIT** The winner of last week’s drawing for “Taking Charge of Your Fertility” will be announced by the end of the day!

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1 Comment

  1. Annie

     /  October 7, 2010

    We love to make enchiladas with pork cooked in the crockpot. We buy a huge one (think Costco-sized) and make about five dinners with it. That said, I’ll definitely be trying your sauce. But we like to add a yogurt sauce to ours on top instead of sour cream. It’s only 1/2 a cup of mayo and a regular-sized container of plain yogurt.


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