I planted several tomatillo plants this year. With the rain and the heat, they are really producing. I’ve eaten them raw in salads, but prefer to roast them and use in salsa.

Tomatillo Salsa
8-10 tomatillos, halved or quartered
1 large onion, chopped
3 cloves garlic, smashed
4 jalapeño peppers, halved
1/4 c. olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 tsp. cumin
1 lime, juiced
1 bunch cilantro
Salt and pepper, to taste

Spread the vegetables on a sheet pan. Toss with olive oil, salt, pepper, oregano and cumin. Roast in a 375-degree oven for about 40 minutes or until the vegetables brown on the edges.

Remove from the oven and let cool. Once cooled, process with lime juice and cilantro until chunky.

Taste and add salt or pepper if needed. The salsa keeps in the fridge for up to a week.

Now that you have the salsa, it’s great with chips and over scrambled eggs. It’s also good in the following dish.

Mushroom Chicken Enchiladas
1/2 c. butter
1/2 c. flour
3 c. chicken broth
8 oz. cream cheese
4 oz. sour cream
1/4 c. tomatillo salsa
12 8-inch flour tortillas
1 c. mild onion, chopped
4 c. cooked chicken, shredded
16 oz. Monterey Jack cheese, grated
10 oz. frozen spinach, thawed, drained and chopped
8 oz. mushrooms, sliced

To create the sauce, melt butter in a saucepan and whisk in flour, cooking for 1 minute. Gradually add broth and cook for 5 more minutes, until thick. Add cream cheese until melted and stir in sour cream and salsa. Let cool.

Spread 2 tablespoons of Monterey Jack cheese down the center of a tortilla. Add about 1/4 c. chicken, a little onion, 1 tablespoon of spinach, a few mushroom slices and 2 tablespoons of the cooled sauce. Roll the tortilla and place the seam down in a prepared baking dish.

Repeat until all of the tortillas are filled. Spoon remaining sauce over the rolled enchiladas. Sprinkle with remaining Monterey Jack cheese. Bake in a 425-degree oven for 25-30 minutes.