For the moment, I'm done with all of this angst and pain and weltshmertz (how the heck to you spell that), and am now working on a dinner plan that I would like to improve over time, so your comments are welcome, Kossacks!
Okay, first I bought some tomatillos from the grocery store. I sought under their outlying skins and went for the green and firm ones.
Tomatillos aren't tomatoes..I think they are another species in the same group?
Anyway, I gets me some tomatillos, maybe a few cups, and I take off the skins (regular tomatoes don't have those papery skins) and I pick out the stems, and I put them in a little pot of water and cook them at low heat until they stop looking light lime green, and start looking grey.
Okay. Then I take them off the burner and out of the water, into a little bowl where I let them sit.
Meanwhile, I sautee up a red onion and some chile. The chile can involve a lot of options. If you use hot chile, you won't be able to taste the tomatillos, but it will still be good. What we're doing here is making the salsa verde, that you soak the tortillas in. The filling will come later.
Now. I take a red onion and some peppers of some sort, and I chop all of this up and sautee it on low. At some point, I crush and chop and put in a fair part of a head of garlic.
By now I have those tomatillos, all ready to go. I throw those in and mush it all up some. Cook a little longer. Throw in some diced cilantro.
Now you have the sauce. Puree it in a blender.
Now, for the filling:
Get a bit of chicken breast, put it in a pan, poach it. Set it on low with a little water.
Sautee up some Spanish onions and maybe some kinds of peppers, and also some black olives are great. Slice them carefully in case there are still pits.
Grate up some jack cheese.
This is the filling.
Earlier, arrange to have some good tortillas. Flour can work without frying. I don't like corn without frying.
If you fry, get the oil pretty hot, and get the tortillas in and out within about 15 seconds. It's okay to flip them in the middle.
This is all about softening the tortillas.
Once you fry the tortillas, set them into piles of paper towels or light pieces of washable cloth. Let them drain for just a bit.
Then, you get them back out and dip them in the sauce (this can also be red sauce, we can talk about salsa roja too)
And then (this is how I do it) slap them on a little plate, and put on some filling. Mix it up. Coil up the tortillas, and drizzle the rest of the sauce over the top, and then grate over some good sharp cheddar.
Cook at around 350 for maybe a half an hour. Check your oven with a little metal thermometor.
Wrap 'em up, set them in the oiled baking pan.
The idea is that there should be a good crust of cheese on the top, but that the pan should not bake too hard, it should not burn.
This works.