I recently attended a baby shower. Grandma made every bit of the food....God bless Grandmas! :)
Well she is originally from El Salvador and at one point in her life worked for a popular Puerto Vallarta restaurant and worked under many great chefs! She told me the ingredients to her amazing salsa.... Mmmm.... After listening I went home bought these ingredients and whipped this up. So good! and as double duty turn it into Salsa verde chicken enchiladas too! To make spicier add another jalapeno to the pot!
Tomatillo Salsa Verde
Remove outer skins of 5 tomatillos, place whole in a cooking pan, add 1 whole jalapeno (don't cut open), 1/2 a sliced brown onion, and a smashed garlic clove - with just enough water to cover them, but they will float!
Add about 1 tsp onion powder, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp pepper, and a pinch (small) red pepper flakes or cayenne pepper. Bring to boil, then simmer for about 30-40 minutes - (do not throw away water broth!) the tomatillos will turn brown/tan and the rest will soften. Turn off. Scoop tomatillos, onions, and the garlic clove, out to a blender. Scoop out jalapeno and slice top and bottom off. Run a slit down the jalapeno to open - remove seeds and ribs, can wear gloves if wish - if not, be careful to not touch your eyes or nose for about 1/2 a day and wash hands thoroughly - can irritate these areas! Ouch! Scoop jalapeno minus seeds into blender (amp up the heat) add about 1/2 the seeds or use a second jalapeno. Scoop about 1/2 a cup of the stock water into the blender - now mix until liquified. Wallah ... excellent salsa or sauce.
SALSA VERDE CHICKEN ENCHILADAS.
Preheat oven to 375 degrees for about 5-10 minutes.
Wrap 12-13 corn tortillas in a moistened kitchen towel and toss in microwave for 1 - 1 1/2 minutes. Pull out and set aside. Spray a 13x9 pan with cooking spray. Pour a little salsa verde in pan. Toss in about 3 tortillas to work with. Use prepped how you like it - 2 cans of chicken in water, or a rotisserie chicken or left over chicken, or boiled chicken in stock with taco seasoning for 22-25 minutes and shred chicken! Add a couple Tablespoons of chicken then a little cheese, fold and roll, and place in corner. Keep going to have all the 12-13 enchiladas done. Pour salsa all over top of dish, then add about 1/2 c. cheese on top - the 2-4 blend mexican cheese works nicely. Bake at 375 degrees for about 25 minute to heat through and brown top a little. Take out and turn off oven. Let stand about 5 minutes. Serve and enjoy!