Join Our Mailing List
Search recipes

SEASONAL BUSINESS

WE ARE NOW BOOKING AWESOME FUN AND EDUCATIONAL FIELD TRIPS FOR SPRING, SUMMER AND FALL!

Students and chaperones $8 

And this year teachers and ALL AIDS  get in FREE

 

FINAL U-PICK SUNFLOWER DAY

Saturday, June 2nd 

9am to 12pm

 

U-Pick only $1 per flower

19856 County Road 121, Hilliard, Fl 32046

 

Blessed shalt thou be when thou comest in, and blessed shalt thou be when thou goest out.  Deut. 28:6

 
2018 Fall Farm Tickets 5yrs and up
2018 Fall Farm Tickets 2yrs and Up

Google Map | 904-879-5453

<< Back

Green Enchiladas

3 poblano peppers
Roast and peel. Scrape out seeds.

3-4 tomatillos
1/2 cup water
Remove and discard dry husks, cut tomatillos into quarters and place in microwaveable bowl with water. Microwave on full power until tender, 3-4 minutes. (Tomatillos also may be broiled in the oven alongside the roasting poblanos. Turn them every few minutes and remove tomatillos when soft but barely scorched. Some may cook faster than others, so check and remove them from pan as necessary).

1/4 cup unsalted dry roasted peanuts
1/2 medium onion
2 TBSP cilantro (chopped)
1/2 tsp salt or to taste
Place with roasted peppers, cooked tomatillos and cooking liquid in blender or food processor and process until smooth. Add additional water to desired consistency.

8 6-inch corn tortillas
2 cups cooked chicken or turkey (shredded)
1/2 cup feta cheese or queso blanco (crumbled)
Fill a shallow bowl or pie pan with boiling water. Dip each tortilla in water to soften, 10-15 seconds. Fill with 1/4 cup chicken and add 1 TBSP cheese. Roll up and place in 9x9 inch baking pan. Pour sauce evenly over filled enchiladas, covering all tortilla edges.

1/4 cup feta cheese or queso blanco (crumbled)
Sprinkle on top. Bake in preheated oven at 350 until heated through, 15 minutes (feta cheese or queso blanco will not melt).

*Taken from Simply in Season.