I was very excited this month when the new daring cook challenge was revealed and it was enchiladas! Two things that would be new for me was making our green chile sauce from scratch and the option to make tortillas. I ended up making a yummy tasting and suprising not spicy green chile sauce and the tortillas needed work. Luckily, my parents decided to come into town and help with my challenge. It seemed to have taken forever…perhaps because I had my heart set on making two sauces, a green chile and chocolate mole, as well as a mexican flan. The chocolate mole sauce was too spicy for me but we used it as a dipping sauce. I am not going to post the recipe but I linked it above. Since the tortillas turned out okay I decided not to post that recipe either and will have to find a better recipe. All in all it got done and the taste was worth all the hard work that went into it.
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
Stacked Green Chile and Grilled Chicken Enchiladas
1½ pounds Fresh Anaheim chiles (eight 6 to 8 inch chiles)
7-8 ounces Tomatillos (4-5 medium)
4 cups Chicken broth (32 ounces)
1 clove Garlic, minced
2 teaspoons yellow onion, minced
1 teaspoon dried oregano
½ tsp Kosher salt
¼ tsp Black Pepper
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
Hot sauce (optional)
2 Boneless chicken breasts
3 tablespoons Olive oil and Vegetable Oil for roasting the chiles
Kosher salt and pepper
12 Small Corn tortillas (5-6 inch) *Or make your own*
6 ounces grated Monterey Jack (Or any other cheddar or mexican cheese)
Cilantro for garnish
Roasting Fresh Chiles
1. Resist the urge to rinse the chiles prior to roasting because this can reduce the flavor of the chiles!
2. Coat each of the chiles with a little vegetable oil. Place the chiles either on the grill or in the oven on a tin foil lined baking sheet to broil.
3. Place the chiles close to the heating element, rotating the chiles to ensure that they char evenly. They are done when they appear black and blistered. *Be careful not to burn the chiles since there will be less “meat” on them to use for the sauce.*
4. As the chiles are completely charred on all sides, remove them from the oven or grill. Take each chile out when completed because they will not all be completed together. Once removed from the heat place the chiles either in a bowl covered with plastic or in a brown paper bag. Let them rest until they are cool.
5. Once cool, pull on the stem and the seed core may pop out. Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Set aside until needed for the green chile sauce.
Green Chile Sauce
1. Remove the outer skin from the tomatillos.
2. Place a medium saucepan of water on to boil. Once boiling place the tomatillos into the boiling water and boil until soft. About 5 to 10 minutes.
3. Drain the tomatillo water and puree the tomatillos in a blender or food processor.
4. Return the tomatillo puree to the saucepan and add the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper.
5. Bring the above mixture to a boil over medium-high heat. Then reduce the heat and simmer for 10 minutes.
6. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups. That should take about 10-15 minutes.
7. Feel free to adjust the seasonings and add hot sauce if needed.
Stacked Green Chile and Grilled Chicken Enchiladas
1. Coat the chicken with olive oil and season well with salt and pepper. Pre-heat the oven to 450F.
2. The chicken can either be grilled or cooked in a pan on the stovetop. We seared the chicken and then placed it in the oven until cooked through about 15-20 minutes.
3. Let the chicken cool and then slice into thin strips or shred it.
4. In a small skillet, heat 3 tablespoons of oil over medium-high heat until very hot. Dip the edge of the tortilla into the oil and if it sizzles then it is ready to use.
5. Using tongs, place a tortilla into the pan and cook until soft and lightly brown on each side (about 15-20 seconds).
6. Drain the tortillas on a paper towel and continue with the rest of the tortillas (adding oil as needed).
7. In a large baking dish, that can hold four stacks of tortillas, place a thin layer of sauce into the bottom.
8. Lay four tortillas in the dish and ladle another 1/2 cup of sauce over the tortillas.
9. Divide half the chicken among the first layer of tortillas and top with another 1/2 cup of sauce and 1/3 cup of grated cheese.
10. Stack another four tortillas and top with the rest of the chicken, more sauce and cheese amounts as above.
11. Finish with the last tortillas and remaining sauce and cheese.
12. Place into the oven and bake until the sauce has thickened and the cheese has melted, about 20 minutes. Then let rest for 5-10 minutes.
13. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro.