Tomatillo Chile Verde Chicken Enchiladas

This is tonight’s dinner; I’ll cheat and list the links I ripped off the recipes from, but note my alterations.

For the Tomatillo Chile Verde Sauce, use Emeril’s recipe here (just the sauce), but substitute for the pickled chiles listed one fresh jalapenos and one fresh Anaheim chile, both seeded and chopped. For the chicken enchiladas, use this recipe; once again substitute a fresh jalapeno or two (or even a serrano if you want more heat) for the canned stuff.

We eat in ten minutes, with Spanish rice, beer, and homemade salsa. Like beer, tomatillos are proof that God loves us and wants us to be happy. Gotta go…