Friday, May 14, 2010

Daring Cooks Challenge – Stacked Enchiladas

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.

The required part of this challenge was to make a green sauce for enchiladas using tomatillos and roasted chiles. Fortunately for me, I had some Hatch chiles I had roasted, chopped, and frozen last summer.






AND I have tomatillos year round at my neighborhood market. Some cooks were stumped by tomatillos, so if you are not familiar, tomatillos look like green tomatoes with a sticky paper over the skin. It’s hard to describe their flavor, but they taste rather green and definitely enhance Mexican style dishes.



I just boiled my tomatillos to soften them, then pureed them in my food processor. The finished sauce was beautiful.



These enchiladas were not served Cinco de Mayo, but were a gift to my mom on Mother’s Day; hence, the to-go container. This was also more of casserole than a stack. Here’s the first layer.


Since this dish was for my mom, I used real chicken and real cheese. I bought prepared chicken breasts because I don’t remember how to cook chicken, which I shredded. (I would have used mushrooms if I had made a vegan version.) Here’s the completed casserole.



I baked it for about 25 minutes.


Sorry I don’t have a picture of the enchiladas plated. My mom said the sauce was fantastic and enjoyed her casserole very much. Here’s the recipe for the wonderful sauce. It’s naturally vegan, using veggie broth instead of chicken broth.

Green Chile Sauce for Enchiladas

1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely. I used Hatch chiles, but poblanos would work well too.
7-8 ounces Tomatillos (about 4-5 medium) 212 grams - peel, remove stems
4 cups broth (32 ounces/920 grams)
1 clove Garlic, minced
½ tsp Kosher salt (add more to taste)
¼ tsp Black Pepper (add more to taste)
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
Hot sauce, your favorite, optional

Directions:
Roasting Fresh Chiles
1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.
2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.
3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.
4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.
5. DO NOT RINSE!
Green Chile Sauce
1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.
2. Drain and puree in a blender or food processor.
3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.
5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.
6. Adjust seasonings and add hot sauce if you want a little more heat.

22 comments:

Mihl said...

That looks wonderful! I've never had tomatillos and I don't they are available over here. But maybe I can find somme canned ones, I'd love to make that sauce.

jessy said...

it's been a looooong time since we've make our own verde sauce, and i think it's about time. the enchiladas look great - you're too sweet to make them for your mom, Diann. ya better believe that we'll be using your verde sauce recipe next time - thanks so much!

Monique a.k.a. Mo said...

Oh yeah! That tomatillo sauce looks great!

Susan G said...

Oh, cheese, how I miss thee!

miss v said...

i almost always make stacked enchiladas - but i have never made tomatillo ones. freaking awesome!

Jes said...

Mmm that green sauce looks kickin! Love the stacked enchiladas idea too.

Usha said...

That green sauce looks just perfect!

Morgan-- said...

I seriously love enchilada style dishes.. and these look yummy!!!

River - The Crafty Kook said...

What a fun Daring Cooks challenge! I love enchiladas, but for some reason I don't make them very often. Next time we have an enchilada night I will have to try your yummy green chile sauce, thank you for the recipe! :)

Sarah said...

oh my gosh that looks delicious! i wish i could find tomatillos in australia!

kmouse said...

You were awarded a Sunshine Blog Award at my blog! Thanks for the inspiration!

Kim
http://theveganmouse.blogspot.com

Focus on Health said...

Hi Diann!! It's Candi! I was loving your tomatillo recipe!! I love the taste of them but didn't know what to do with them until now! lol! Looks great!!

I hope you and Chase are doing well! <3

veghunter said...

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BJ in TX said...

Where are you? I miss you!

Amy B. said...

Good news! Foodista is inviting you to attend this year's International Food Blogger Conference in Seattle on August 27-29! There also are sponsorships offered that you can take advantage of! For more information, check this page out.

Hope to see you there! Keep on blogging. :-)

Erica said...

hi diann! i hope you're doing well and everything is going ok.

veghunter said...

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Fayinagirl (means Free One) said...

Mmmm, comfort food at its best! =)

Anonymous said...

Hi
Hope you are okay - miss reading your blog.
Take care.

Anonymous said...

Hi-hope you are okay you've been away from your blog for a long time. Take care and hope to see you back again soon.

River (Wing-It Vegan) said...

You've been poked! :)

Lindsay (Happy Herbivore) said...

i really need to make my own verde sauce and stop going for the store-bought!