<< Back

Green Enchiladas

3 poblano peppers
Roast and peel. Scrape out seeds.

3-4 tomatillos
1/2 cup water
Remove and discard dry husks, cut tomatillos into quarters and place in microwaveable bowl with water. Microwave on full power until tender, 3-4 minutes. (Tomatillos also may be broiled in the oven alongside the roasting poblanos. Turn them every few minutes and remove tomatillos when soft but barely scorched. Some may cook faster than others, so check and remove them from pan as necessary).

1/4 cup unsalted dry roasted peanuts
1/2 medium onion
2 TBSP cilantro (chopped)
1/2 tsp salt or to taste
Place with roasted peppers, cooked tomatillos and cooking liquid in blender or food processor and process until smooth. Add additional water to desired consistency.

8 6-inch corn tortillas
2 cups cooked chicken or turkey (shredded)
1/2 cup feta cheese or queso blanco (crumbled)
Fill a shallow bowl or pie pan with boiling water. Dip each tortilla in water to soften, 10-15 seconds. Fill with 1/4 cup chicken and add 1 TBSP cheese. Roll up and place in 9x9 inch baking pan. Pour sauce evenly over filled enchiladas, covering all tortilla edges.

1/4 cup feta cheese or queso blanco (crumbled)
Sprinkle on top. Bake in preheated oven at 350 until heated through, 15 minutes (feta cheese or queso blanco will not melt).

*Taken from Simply in Season.
Leave a Comment
Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.

Captcha* This question is used to make sure you are a human visitor and to prevent spam submissions.
Leave this field empty

Check this box to receive updates by email when
new comments are added to this item.

Farm to TableSeptember 25th, 2015

Big Easy Brunch, Sunday, October 18, 2015 Come and enjoy Sunday brunch created by four notable New Orleans chefs!  Details below.      Barn Dance and Dinner, Friday, October 23 Lo

Exciting Updates!September 3rd, 2015

Woodson Ridge Farms and Elizabeth Heiskell Catering were featured on the NBC Today Show this morning.  It was a wonderful story that you will want to see.  Check out the link belowhttp://ww

Elizabeth Heiskell Catering, LLC and Woodson Ridge Farms to be Featured on NBC Today Show August 31st, 2015

Erica Hill, correspondent and weekend co-anchor for the NBC Today Show, recently visited Elizabeth Heiskell Catering and Woodson Ridge Farms in Oxford, Mississippi. The purpose of the visit was to lea

Search recipes

Have a Question?

Contact Us Online or Call 662-719-5305 for Luke
For catering inquiries call Elizabeth at 662-719-7409

"The weather is still like spring, clear and warm, and young silver leaves in all the trees. Golly, I miss the hills and fruit trees and things now. Think of all that grand country to walk and ride through, and yet folks will make their homes in a city! I feel like now I'd like to build me a log cabin out on Woodson Ridge and just set." - William Faulkner in a letter home to his mother,  March 8, 1925

Visit us on: FacebookTwitter