I've written a lot about Enchiladas before trying to sort out the absolute mess in which this dish has been placed by general misconceptions, tex-mex influences and commercially available 'packets'.
When it comes to enchiladas, this is by far, my favourite way to make them; not only are they delicious, but very easy to make. They are perfect for any leftovers of your Sunday Chicken roast and my Tomatillo Salsa Verde and with the adition of the Irish Mossfield Organic Cheese, they are incredibly good and practically half Irish (like me!).
As those of you who know me, and those of you who've been patient enough to read previous ramblings in this blog, I absolutely hate food waste. I don't throw food away if I can help it; some of my Irish family find this odd and jokingly call me the queen of leftovers, so naturally, two weeks after Christmas I am still feeding my dearest and nearest turkey! Normally, Alan always asks - 'what's for dinner today?', nowadays, he asks: 'is the turkey finally all gone?' - the poor thing!
There is one ingredient and one ingredient only that I miss the most living in Ireland, and that is fresh Tomatillos. They are also known as Tomate Verde (green tomatoes) or Mexican Tomatoes and they are widely used in most Latin American Countries. They are related to the cape gooseberry (that little orange colour fruit in a yellow husks that seems to top nearly every cake in the supermarkets?). They are the size of a large cherry tomato and grow in an inedible, paper-like brown husk. They are green in colour and are meatier and slightly more acidic than regular tomatoes.
