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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.
Before we go any further, I have to give props to my super amazing husband for helping me with this challenge. He grilled the tomatillos, grilled and shredded the chicken breasts, and, most importantly, poured the wine (for us, not this recipe)! 😉
I am in love with this green chile sauce! Just a head’s up – this sauce takes forever to make and thicken, but it’s totally worth it. Since it was rainy this weekend, I didn’t mind being in the kitchen for hours. I have a feeling I’ll be making batch after batch of this sauce all summer long. Margaritas, fresh guacamole, and now homemade green chile sauce…the staples of summertime!
Preparation time: Below are the approximate prep times for each step of the process. The sauce is the most time-intensive, but it can be made ahead and several of the steps can be done simultaneously. See additional information below for more preparation times and tips.
Roasting/preparing chiles and tomatillos: 30 – 60 min.
Assembling/simmering enchilada sauce: 30 min.
Grill chicken: 10 – 15 min.
Assembly/ baking enchilada stacks: 30 min.
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.
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.
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.
I made Black Bean Salsa last weekend for the Pampered Chef show. This is my favorite go-to snack recipe whether I’m having guests over or going to a get-together. I love this dish because it’s different than the normal chips-and-dip routine, it’s just as easy, and healthier. What’s not to love about that? Alas, I cannot take credit for this one. Kevin developed this recipe – a man who loves him some black beans.
Black Bean Salsa:
2 (15.5 oz) cans black beans, drained (rinse one can of beans, but not the other)
2 (10 oz.) cans crushed tomatoes with lime and cilantro
Fresh cilantro, chopped (to taste)
Juice of one lime
This is best served with “hint of lime” tortilla chips and margaritas. I may alter Pampered Chef’s Baked Burrito recipe by replacing the bean dip with a black bean spread…hmm…now that’s an idea 🙂 Enjoy!
In case you missed my Pampered Chef show last weekend, I have a recipe to share with you. Keli Germann from Pampered Chef made a family-size baked burrito using a large pizza stone. This was delicious!
The Pampered Chef Family-Size Baked Burrito Recipe
2 plum tomatoes, thinly sliced
3 cups diced cooked chicken (we chopped w/ the food chopper)
½ cup chopped onion
¾ cup thick and chunky salsa
1 tablespoon Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 ½ cups (6 ounces) shredded Colby & Monterey Jack cheese blend, divided
4 burrito-size flour tortillas (11-11 ½ inches)
1 can (9 ounces) bean dip
Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro and Avocado Lime Sauce (see below, optional)
1. Preheat oven to 425˚F. Using Ultimate Slice & Grate fitted with adjustable thin slicing blade, thinly slice tomatoes; set aside. Dice chicken using Chef’s Knife. Chop onion using Food Chopper. Juice lime half into Classic Batter Bowl using Citrus Press. Add chicken, onion, salsa, seasoning mix and garlic pressed with Garlic Press. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally using Mix ‘N Scraper®. Stir in ½ cup of the cheese.
2. Arrange tortillas in an overlapping circular pattern on Large Round Stone, covering entire surface of baking stone. (Tortillas will extend off edge of baking stone by 5 inches). Starting in center, spread bean dip over tortillas using Large Spreader, forming a 10 x 10-inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
3. Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles using Utility Knife; serve with assorted toppings and Avocado Lime Sauce, if desired.
Nutrients per serving: Calories 330, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 25 g, Protein 24 g, Sodium 840 mg, Fiber 1 g
Cook’s Tip: To make Avocado Lime Sauce, mash 1 ripe avocado in Classic Batter Bowl using Nylon Masher. Stir in 1/4 cup sour cream, 1 tablespoon lime juice and 1/4 teaspoon salt. Drizzle over burrito.
© The Pampered Chef, Ltd., 2001
In addition to the burrito, we had an assortment of other goodies – most notably coconut cupcakes a la Barefoot Contessa. This is possibly the best mix I’ve ever had! The only ingredients not included are eggs, unsalted butter, and cream cheese (for the frosting). These cupcakes were a real crowd pleaser and so easy. Is there a better combination than that?! One recommendation I would make – the frosting was a little thin since I placed the cupcakes on the table for guests to help themselves. After the party, I put the leftover cupcakes in the fridge and I liked how the frosting thickened up. Another note: the package states it will yield 10 cupcakes. The Barefoot Contessa must make jumbo cupcakes because I had plenty of batter for 12 cupcakes.
Now, I’m eager to try the Barefoot Contessa’s chocolate chunk blondie mix. Can’t wait for that!
Yield: 8 servings or 16 sample servings