Mexican food, seriously??

My son and I were at a class on Thursday night so I wasn't home to make dinner.  When we got home my husband was just finished cooking his dinner.  He had make fresh flour tortillas, rice, refried beans, etc.  He proceeded to heap all the very SIBO unfriendly food on his plate and dump Trader Joe's Green Salsa over the top.  Have you tried that?  It's so good!  Then he cracked open a beer.  UGH!  He eats 2 meals a day outside the house, couldn't he indulge then??  Sheesh!

So tonight I made SIBO friendly enchilada sauce and grain free tortillas from Against All Grain, that never seem to turn out.  They are always like very thin omelets that fall apart.  Clearly I am doing something wrong, everyone else raves about them.  Not to be dissuaded, I flopped them on the plate with some roast beef (the chicken didn't thaw in time) and topped them with enchilada sauce.  A little squash on the side and dinner was done.  Next summer when we grow tomatillos I am definitely making a big batch and canning it in tons of little jars.

Green Enchilada Sauce

• 2-3 Tbsp. garlic infused oil
• 2 bunches green onion, chopped
• 2 roasted bell peppers, chopped
• 1-2 roasted jalapeños (1 for med spice, 2 for hot)
• 2 lb. tomatillos, husked and quartered or halved
• 1 bunch cilantro, coarsely chopped
• 1 1/2 tsp. cumin
• 2 c. homemade chicken meat broth
• 1 Tbsp. honey (optional)

1. Add oil to pot, heat on medium. Stir in onion and sauté until soft. Add cumin, sauté a minute more. 
2. Add 2 cups of chicken broth, peppers, tomatillos, cilantro, and honey to pot. Simmer on low until veggies have softened enough to blend them with a stick blender.  If needed you can strain the seeds out after you blend it.  Continue to let simmer on low until the sauce reaches the consistency you desire. If you find it's thickened too much you can always add a bit more chicken broth.  Makes enough for four 12 oz jars.