The other week I was roaming around Pinterest and saw a pin for an awesome open-faced chicken enchilada that looked amazing. While my first inclination was to just switch the chicken tofu or chickun, I decided to take the general concept and go with it. After further “research” I found that these open faced creations are also called California Enchiladas and decided that the time had come for me to give them a whirl. I decided to avoid the tofu and go with some squash and also decided to make my own salsa verde in order to have more control over the heat involved. Everything came together in record time, probably because there was nothing to roll!
I wound up being really bad at being even with my squash layering which resulted in some very cheesy end pieces and an insanely deep center. Not that it stopped any of us
Salsa verde is probably my favorite salsa out there, followed by Texas Caviar (yum!), and one of these days I’m going to remember to save the seeds from some tomatillos so that I can attempt to grow my own. I also need to remember to save the seeds from my other vegetables so that I can cut down on next year’s gardening costs. If anyone has any tips for drying seeds please send them my way!