Creative Juices Decor

When we lived in San Diego we had some wonderful friends that loved cooking authentic Mexican food.  We always had fun when we came over for dinner, they taught me how to make this meal.  Since it is my husbands favorite (I know, I am always saying that) I decided it would be a great one to put on here. Begin by making your own homemade enchilada sauce.  I promise it’s easy and it tastes SO much better than canned sauce, plus you can really make the flavor and spiciness just how you want it.  Basic Green Enchilada Sauce 1.) jalapeno or serrano peppers  (or a mix of each, if I use jalapenos I would add 1 for mild and 6 for spicy.) 2.) tomatillos (these are so good and grow like weeds in my garden, for one batch of sauce I would boil around 8 medium tomatillos) Boil peppers and tomatillos around 5 minutes. (till tender) Put in blender and puree : 3.) add garlic and salt to taste. (you can add red boiled tomatoes/onion if you want also) ...

My husband and I love this recipe.  I’m pretty sure it’s in the  top 3 list for my husband.  It’s also nice for those watching your carbs as it is very low carb.  I use a pretty hot homemade tomatillo enchilada sauce so I have to say it is a spicy dish.  We LOVE spicy food! Once again this recipe is very easy – the most time consuming part is peeling the peppers but once you get a hang of it, it’s simple.  ALSO I always double the recipe and freeze one for a later date.  These are pablano peppers! Ingredients 4 Pablano chili (right with the other peppers in the store) 4 chicken breast 1 yellow onion 2 Tablespoons vegetable oil 10 Oz Green Enchilada Sauce (if you prefer red that’s OK too) 2 Cups Cheddar Cheese Directions Roast the Pablano chili on grill or under broiler until black on all sides, allow to cool and peel off black skin & remove stems. Preheat oven to 400 In a large skillet heat oil over med-high and br...