Chicken Enchiladas

Here's another one of my tried and true recipes. I've been making these enchiladas for a couple years and they're quite different than beef enchiladas. Not just because they're made with chicken, but because they're made with a green sauce.

They're also super easy to make. There's no frying of tortillas to have to deal with, which is a big plus in my book.

I can't stand my house to smell like grease after frying tortillas. Peanut Head and I have even taken our electric wok outside to fry because the lingering smell is so annoying.

The star ingredient in this recipe is the tomatillos. This year Peanut Head actually grew some in our garden, so here's what they look like, in case you've never seen one before.

They are encased in a papery husk, and inside the husk the tomatillos look like small green tomatoes.

They are firm, and slightly sticky feeling. They're tart and acidic with flavors of apple and lemon.

In the store, you can usually find them alongside the chile peppers. Choose ones that are firm and make sure to remove the husk and rinse the fruit before using them.

Does this make you want to run out and buy tomatillos? I promise you, these enchiladas are delicious.