We barely have anything left in the garden. I picked as many tomatoes that were starting to turn as I could and placed them on our covered picnic area to ripen. My mother-in-law says she had tomatoes ripen all the way up until Thanksgiving last year doing it this way, so I thought I’d try it.
We still had tons of Anaheim Peppers to use a few bell peppers and lots of green tomatoes. My friend gave me the perfect recipe to use up all the rest of our stuff, Green Tomato Enchiladas. I made a few modifications to it and it turned out really good. It’s a very forgiving recipe, you can probably throw in as many green tomatoes and peppers as you have left in your garden. It’s a pretty labor intensive recipe. I started about 9 am this morning a just finished about 12:30 pm and used almost every appliance and pan in my kitchen. But it was well worth the work because it tastes so good. Plus I was able to make up 2 casserole enchilada pans (one for tonight and one to freeze) and 4 quart size jars filled with 3 cups of sauce which I used my food saver to put a seal on the lid and stuck them in the freezer.
Green Tomato Enchiladas
Here’s what I did:
10-15 Anaheim Peppers, cut in half, seeded and roasted under the broiler until dark brown, then cut into 1 inch pieces
2 Red Peppers, cut into 1 inch chunks
1 Green Pepper, cut into 1 inch chunks
15 Green Tomatoes, remove stem and cut into 1 inch chunks
4 cups Chicken Broth
6 large chicken breast (cook however is easiest for you, then dice, I boiled them in water, you could grill them to cut down on the pans), or 2 pounds of beef or turkey
3 cups of whole wheat flour
1 1/2 TBSP Chili Powder
2 garlic cloves minced
1/2 sweet onion diced
several squeezes of lime juice
salt to taste
pepper to taste
3 cup sour cream, (I used fat free)
1/2 cup shredded Monterrey jack cheese
24 small corn tortillas
Put the green tomatoes, bell peppers, Anaheim peppers and chicken broth in a large kettle. Bring to boil and let simmer. In a medium pan cook the onion and garlic until soft, add the cooked diced chicken, salt, pepper, chili powder, and a few squeezes of lime juice. When peppers and tomatoes have softened, ladle the broth out and set it aside. Scoop 1 cup of pepper, tomato mixture into food processor or blender and blend until smooth, add 1 cup broth and 1/2 cup flour mixed together to the food processor and mix together. Pour this mixture into a sauce pan and add the sour cream. Reserve 3 cups of this sauce and mix the remaining sauce with the chicken. Layer 2, casserole pans, with 6 tortillas each, then top with chicken mixture, layer with 6 more tortillas in each pan, pour the reserved 3 cup sauce on top and sprinkle with cheese. Bake at 350F until cheese is melted about 20-30 minutes. Cover the extra 9×13 with tin foil, label it and place it in the freezer. Take the remaining pepper and tomatoes and repeat all the steps except adding the sour cream, and chicken and pour into 4 quart sized jars, seal them with the food saver, label and place in freezer. Once you thaw a jar of sauce to use, just at the sour cream and chicken and follow the remaining steps.
More Green Tomato Recipes:
Another Green Tomato Recipe that we just tried is this Green Tomato with Country Ham Soup and I made my first loaf of Artisan Bread to go with it really good!!
Posted on October 16th, 2009 by admin
Filed under: Freezing Meals, Recipes | No Comments »