     
     one of my favourite ways to eat the zucchini and tomatillos
     
     Enchiladas Verdes
     
     The Sauce:
     
     1 medium size yellow onion, thinly sliced, about 2 cups
     1 medium size green bell pepper, coarsely chopped, about 1 cup
     2 pound fresh tomatillos, husked
     2 or 3 jalapeno or serrano chilies, seeded and chopped
     4 tablespoons chopped cilantro
     
     pour a little water into a large sized saucepan; add the onion.  cover 
     and cook the onion without stirring, over medium heat until soft.  add 
     the bell pepper, tomatillos and chilies.  cover agian and cook until 
     the tomatillos are very soft and have released their juices, about 15 
     or 20 minutes.  Puree in a blender or food processor until the sauce 
     is smooth.  Add the cilantro just before serving.
     
     makes about 4 cups.
     
     *to save time, soak the tomatillos in warm water for a few minutes 
     before husking them.  the warm water softens the husk and loosens it 
     from the slightly sticky skin of the tomatillo. 
     
     The Filling:
     
     1 tablespoon vegetable oil
     half a medium sized onion, diced, aobut 3/4 cup
     salt and cayenne pepper
     3 cups of corn kernals (about 3 ears)
     3 teaspoons cumin
     5 garlic cloves, finely chopped
     3 jalapeno or serrano chilies, seeded and thinly sliced
     3 medium sized zucchinni, diced, about 2 cups
     3 tablespoons chopped cilantro
     
     heat the oil in a large skillet and add the onion, 1/4 teaspoon salt 
     and 3 pinches of cayenne.  Saute over medium heat unti lthe onion is 
     soft.  Add the corn, 1/2 teaspoon salt, cumin, garlic, and chilies. 
     Saute untiul the corn is just tender.  Add the zucchini and cook until 
     it is tender but not soft.  Set aside 1 tablespoon of the cilantro for 
     garnish and toss the rest into the cooked filling.  
     
     
     To Assemble:
     
     tomatillo sauce
     12 tortillas
     6 oz of smoked cheddar or mozzarella cheese, grated, about 2 cups
     
     Lay the tortillas out on a work surface.  Set aside 1/2 cup of cheese 
     to sprinkle on top.  Place 1/3 cup vegetables in the centre of each 
     tortilla and sprinkle with 2 talbespoons cheese.  Roll up, making sure 
     that the filling and cheese extends out to the ends.
     
     Ladle 2 cups of the sauce into the bottom  of a 9 x 13 inch baking 
     dish and place the enchiladas in the dish.  Ladle the remaining sauce 
     over the enchiladas and bake, covered, for 20 to 25 minutes; until 
     they are hot and the sauce is bubbling.
     
     sprinkle with the remaining cheese. sprinkle with the reserved 
     cilantro just before serving.
     
     serves 6
     
     ***megan's notes***
     
     this is the recipe more or less as it was printed. my changes are:
     
     *i  don't use cilantro as i don't like the taste. 
     *instead of chili peppers, i have used plain old hot sauce from a      
       bottle (to taste)
     *i make ahead the tomatillo sauce and freeze it, i think it could also 
      be canned
     *in desperation last year i simply froze tomatillos and then made the  
      sauce when i had time.  worked just as well
     *i have yet to get it to fit in a 9 x 13 pan. it seems to make tons.   
      but then what did i expect from a recipe that had tomatillos and      
      zucchini as main ingredients?
     
     * you can also use the sauce on top of other vegetables, or on top of  
       latkes (potato pancakes) or zuchhini pancakes.
     
     
     enjoy!
     
     megan
     ingleside, ontario, canada
     land of 3 foot zucchinis 
     
     
      
     


