I just wanted to respond to Roshani’s comment about not knowing what to do with the tomatillos. I live near Mexico and love both Mexican food and Tex Mex food.
I wanted to say that you can make enchiladas verdes (Green enchiladas) with tomatillos. Depending on how many people you will be serving you can either boil a whole chicken or just a few chicken breasts. Fill up a large pot with water so that you will make a lot of chicken stock. Add some salt and pepper and then add your chicken and cover with a lid. Let it cook inside of that water until the meat is tender and can be teared apart from the bone. Keep the chicken stock it will be used for the chicken. Let it cool and then pull away the chicken meat from the bone. Then shred or chop the chicken into small pieces, almost so that is fine and not thick chicken pieces. After it is all cut into pieces then put it into a large saute pan, a 1/2 an onion very finely chopped,
add 2 or 3 cups of the chicken stock and let it simmer in the chicken stock. After it has simmered and the chicken stock has dried up a bit, then add about 1 cup 1/2 of sour cream to the shredded chicken. This will give it a lot of flavor and will make it so tender, moist and delicious. Then you will need some corn tortillas. Take the corn tortillas and heat them up over a hot pan with a table spoon of corn oil. When the pan is hot then add 1 corn tortilla at a time for about 2 seconds on each side and then let them drain the oil off on a paper towel. Do this as many times as you will need depends on how many enchiladas you will need. Stack them on top of one another. Get out a square or rectangle glass bake pan and then take the corn tortilla, add some chicken into it, roll it up and put it on the side of the pan, continue with the same routine. When your are done, you want to shred some queso (cheese) named Chihuahua or Monterey Jack Cheese, chop some cilantro and put put some sour cream aside. Then for the tomatillo sauce, Take 1 pound of tomatillos, pull the husks away, place the tomatillos and 2 garlic cloves in a sauce pan with water to cover the tomatillos and bring to a boil. Boil them until they are soft or have absorbed the flavor of the garlic for about 10 minutes. Drain them and put the tomatillos and garlic in a blender and puree it. Add 2 tablespoons of oil in a saucepan over a med. fire. Add the tomatillos and garlic, salt, pepper, and cook low for 5 minutes. When done, PRe-Heat the oven to 300 degrees celcius( sorry dont’ know the conversion) pour the shredded cheese over the enchiladas, then put them into the oven to heat up and so the cheese will melt. After 10 minutes or so remove the enchiladas, pour over them the tomatillo sauce and add some sour cream on top as well and cilantro on top. Enjoy

Welcome back to the site, Danny. I’m afraid that bloggers, like many other people, often fall victim to being eaten alive by work.

Anyway good to have you back.

How about some deep fried onions / shallots scattered over for texture?