Daring Cooks – Stacked Green Chile and Grilled Chicken Enchiladas

Chile Peppers, hot cha cha,
Careful when you eat them raw.

Heat in units called Scoville,
So the opposite of chill!

Habaneros top the list,
Heat so hot you’ll need a mist.

Peppers come from near and far,
There’re even some from Myanmar.

Pasilla and the yellow Banana,
Cayenne hails from French Guiana.

Rocotillo in Peru,
With roasted meat is good to chew.

Tobasco, Bird and fiery Serrano,        
Jalapeno, Cherry and mild Poblano.

Scotch Bonnet’s used to make the jerk,
So scorching you might go berserk.

‘Chiladas garbed in chilis green,
How I love piquant cuisine!

Swaddled in some creamy Jack,
For this plate my lips do smack.

Grab your apron, light the grill,
One less craving to fulfill.

This challenge is courtesy of Barbara of Barbara Bakes and Bunnee of Anna + Food. The recipe was written by Rob Walsh at Fine Cooking I loved this challenge! Grilling the Anaheims and Tomatillos made a huge difference in the flavor of the green chile sauce. The charred flavor of the chicken added a delicious element as well. If you’d like, you can stack the tortillas family style in a casserole. Please try this recipe. You won’t be sorry!!

1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams – roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)
7-8 ounces Tomatillos (about 4-5 medium)212 grams – peel, remove stems
4 cups Chicken broth (32 ounces/920 grams)
1 clove Garlic, minced
2 teaspoons yellow onion, minced
1 teaspoon dried oregano
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
2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)
Kosher salt and pepper
12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)
6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)
Cilantro for garnish, chopped and sprinkled optional


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.

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.

Stacked Green Chile and Grilled Chicken Enchiladas

1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.
2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.
3. Cool and then slice into thin strips or shred.
4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.
5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).
6. Drain on paper towels.
7. Add oil as needed and continue until all 12 tortillas are done.
8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.
9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.
10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.
11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.
12. Finish with the third tortilla, topped with the remaining sauce and cheese.
13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.

12 thoughts on “Daring Cooks – Stacked Green Chile and Grilled Chicken Enchiladas

  1. So glad you loved the challenge. I love the poem and your gorgeous stack. Wish I had a fork. Thanks for cooking along with us.

  2. Absolutely love your poem! And your dish looks great!

  3. I’m *blushing* about your comment on my blog it is me who is charmed by your beguiling poems and the wonderful photos you produce very challenge and I totally agree this is a MUST DO recipe it is delicious and not too hot. Kudos to you. Cheers from Audax in Sydney Australia. That first photo is so so tasty looking bravo.

  4. How clever! poems like this always put a smile on my face!
    Hey, awesome enchiladas!!!!I live in Texas so I know good ones from bad ones and I can tell you yours is better than most tex-mex restaurants in this town! by far! Yum! I am hungry now~

  5. Your photos are wonderful! I love seeing the process! Your enchiladas look like they turned out beautifully! Thank you for sharing your creativity – both in the kitchen and with your rhymes! – with us!!

  6. Glad I visited. I enjoyed the poem and the food porn. Thanks for sharing, love that your version of enchilladas do not involve rolling!

  7. Yep I want this for dinner tonight. Looks amazing!

  8. Your stacked enchiladas are some of the most beautiful I’ve seen in this challenge. Looks like a photo on the cover of Food & Wine. Beautifully done all around and the poem is just priceless – as always!

  9. This sounds wonderful. The photos are so well done and I love how you detail everything.

  10. Sue, I love enchiladas and I’m in Canada right now so good Mexican food is not readily available. Green chile sauces are my favoriteeee. I wish I could jump into your photo and start digging in.

    Your poem is so cute. Love it.

  11. I am ashamed to admit I’ve never had stacked enchiladas. And I live in a city where enchiladas are readily available, so I really have no excuse. You have inspired me to go outside the rolled enchilada 🙂 Oh, and fabulous pictures 🙂

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