I found a bottle of home-canned garlic tomatillo salsa at the market a couple of weeks ago.\u00a0 It was in a quart-sized Mason jar with a raffia bow and a simple hang-tag for a label.\u00a0 I knew what I\u2019d use it for when I bought it; I\u2019ve just been waiting for the craving.\u00a0 And tonight, it came.\u00a0 Perfect timing, too, as our yellow pear and Cherokee purple heirloom tomatoes are finally coming in (very late in the year) and I had a bunch of Swiss chard needing to be eaten \u2013 making this a perfectly paleo enchilada dish!<\/p>\n
Enchiladas: a favorite food that can be surprisingly easy to make.\u00a0 My husband grilled up some chicken breasts \u2013 coated in a little olive oil and garlic powder to seal in the moisture and add flavor, respectively.\u00a0 Once done, he chopped the chicken up and I added diced onions, garlic, the tomatoes, and made sure the salsa was put to good use.\u00a0 There was no measurement, just what I had or what seemed like the right amount.<\/p>\n
About 10-15 minutes into the baking process, the garlic hit my nose.\u00a0 When they were almost done, my mouth was watering so much, that I snuck a not-quite-done sample.\u00a0 And, of course, I went back for more.<\/p>\n
Do I use the same recipe every time?\u00a0 No.\u00a0 Sometimes I make them vegetarian style, throwing in diced zucchini and portobello mushrooms, substitute ground turkey for chicken, or use red sauce instead.\u00a0 Mostly, it has to do with the ingredients I have on hand\u00a0 But, the following is a basic recipe to get you started.<\/p>\n