Tomatilloes - Mmmm Enchiladas

I have to say one of my favourite Mexican dishes is the enchilada.  It is a dish, to me, that embodies everything fresh and delicious about Mexican food.  Even down to the colours - the Mexican flag is represented by the wonderful produce the sauce contains - how a propos.

The dish is easy to make, makes use of the best seasonal produce, and you can make it as 'light' as you like!

For my sauce, I still had some fresh plum tomatoes from our garden, so I was able to use those.

Here's my recipe:
6 fresh tomatilloes, husk removed and coarsely chopped
5 fresh plum tomatoes, coarsely chopped
1/2 cup chopped sweet onion (e.g. Vidalia)
4 cloves of garlic, minced
2 green chilies, seeded and coarsely chopped (you might want to use a gloved hand here)
2 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon black pepper

- Heat the olive oil over medium high heat and add the tomatilloes
- Saute tomatilloes for 10 minutes
- Add the tomatoes, onion, garlic, chilies, salt and pepper
- Saute mixture for another 10 minutes
- Remove from the heat and puree (this is where my immersion blender comes in handy!)

For the enchiladas you will need
2 cups of cooked chicken
Enchilada sauce (entire recipe from above, but reserve 1/2 cup)
6 small corn tortillas (6")
2 oz aged smoked cheddar, shredded
6 oz mozzarella, shredded
Cooking spray

- Preheat the oven to 350F
- In a small bowl, mix together the chicken, the sauce (remember to keep the 1/2 cup to put on top at the end) and the smoked cheddar
- Lay out one tortilla on work surface, place 1/3 cup of mixture onto tortilla, roll it up and place it seam side down in the dish
- Continue until all tortillas are in the casserole dish
- Cover with remaining sauce then top with mozzarella
- Bake covered for 20 minutes, then uncover for last 10 minutes or so, until the cheese is brown
- Garnish with some salsa and green onions 

Enchiladas served with a fresh arugula salad

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