I really like this dish. It is simple and fairly quick to make. I had chicken drumsticks in the freezer which I needed to cook. I also had fresh tomatillos from the farmer’s market. I love using them for salsas. The have a wonderful tart taste that complements South western cuisine really well.

I came up with a spicy mixture to put on the chicken drumsticks. A combination of coriander, cumin and paprika- not spicy but very flavorful. I fired up the grill and cooked the chicken outside. My favorite part of the chicken are the thighs and the legs- the meat is so flavorful!

My husband loves enchiladas. Whenever we go to our favorite Mexican joint, that is what he gets- enchiladas with green sauce. I decided to replicate that. The green sauce was easy to make – I added all the ingredients in a pot and cooked them for a bit and then processed them into a sauce- done. Once the chicken was golden brown and cooked, I cooled it and took the meat off. Now I had all the components to make an enchilada. I always have corn tortillas in the freezer- I like them better than the regular flour ones- these have more flavor and taste more authentic. I grated some cheese and began to assemble then and placed in an oven proof dish. I baked them till the cheese was gooey and melted.

I was trying to be healthy and decided not to serve any rice. Instead I served an avocado and fresh corn relish. It was a good, healthy dinner – we all enjoyed it- my daughter had the enchiladas but stayed away from the relish.

Tomatillo Sauce

• 6 tomatillos, husked and rinsed
• 1 white onion, quartered
• 1 teaspoon cumin seeds
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic
• 1 cup chicken broth
• 1 lime, juiced
• Salt
• ½ cup cilantro, chopped

Put the tomatillos, onion, cumin seeds, olive oil and garlic cloves in a saucepan. Saute for 4-5 minutes on medium heat and add 1 cup chicken broth. Bring to a boil, and reduce heat and cook until tomatillos are soft- about 7-8 minutes. Put the vegetables in a blender and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.

Chicken Stuffing

• 8 chicken drumsticks

Preheat outside grill.

Spice Mix

• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 2 teaspoons coarse salt
• 1 teaspoon paprika

Mix all the spices together and sprinkle all over the chicken drumsticks. Grill the chicken legs till both sides are golden brown, about 30-40 minutes. Let cook and take the meat off the bones and shred with hand.

12 small corn tortillas
3 cups Monterey jack cheese, shredded

To assemble the dish: Preheat the oven to 350 degrees. Drizzle some olive oil in a large baking dish. Dip a tortilla into the tomatillo sauce and put it on a cutting board. Put about a ¼ cup shredded chicken in the center and sprinkle a little cheese and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all the tortillas. Pour the remaining tomatillo salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 20-30 until bubbly and cracked on top.