Stacked Green Chilli & Grilled Chicken Enchiladas

A while back, when I was going through some cooking blogs, I came across the Daring Kitchen.  The premise of the group is for one (or two) hosts per month to pick a recipe – something a little challenging – and for the people within the group to do that recipe and all post about it on their blogs.  It sounded like a great idea to me as I’ve been trying to up my game in the kitchen and, honestly, it’s a little more fun to cook things knowing you can, even vicariously, share it with others.   What I didn’t expect was the level to which it also allowed me access to a bunch of superb cooks whose ideas on methods of cooking and variations on the theme stimulated my own imagination!

As per the rules:

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 recipe and directions can also be found here.

I’ve sort-of made enchiladas before.  You know… some tortilla wraps, throw some ‘seasoning’ in some meat, wrap them all up and slather in cheese before sticking them in the oven?  Tasty, fine, but not very exciting.  Sort of like a dry lasagne.  The recipe for these enchiladas was something completely different.  The same elements were all still there – meat, sauce, wrap, & cheese but the taste was explosive.

The sauce in itself is pretty simple – it just takes time and a bit of footering to prepare.  Oh, and I’ll totally own up to forgetting to put on gloves before starting to strip the chillies – I’ve done roasted / skinned bell peppers before and went into auto-pilot on taking the skins off / seeds out until I felt tingling in my fingers.  Whoops!  A quick wash in a strong baking soda solution fixed that, thankfully, and I continued with gloves on.

I had to substitute ‘green chillies’ and some green bell peppers in where there should have been Anaheim chillis and ended up making flour tortillas when my corn ones didn’t work.  I also used ‘Mexicano’ cheddar – the kind Tesco makes where they just pile in a bunch of peppers.  Everything else was done as per the instructions.

My version doesn’t look like much, but it tasted pretty good (with a glass of milk on hand) and I’d definitely try it again with milder chillies.  I also need to try my hand at tortillas again – I’ve tried roti canai, naan, chapatis and tortilla pancakes and only the chapati’s came out like they should – I love most flat breads, though, so I need to work out where I’m going wrong with them :)

If anyone is looking for Mexican ingredients in the central / eastern areas of Scotland, you wouldn’t go far wrong checking out Lupe Pintos.   It’s a teeny little shop, but stocks quite a few ingredients that are hard to get elsewhere.  I got my (canned) tomatillos there.

Having found out about tomatillos through this challenge, I’ve also ended up with two wee pots on my windowsill this week with, hopefully, my own home-grown crop of tomatillos.  I suspect the weather here might be a bit chilly for them to fruit, even in the ‘greenhouse’, but I can hope, right?

One thought on “Stacked Green Chilli & Grilled Chicken Enchiladas

  1. Baking soda… Thanks for the tip, I’ll know for next time!
    You did a great job! I’m glad you’re enjoying the Daring Cooks! I agree, it’s a fabulous was to discover new things.

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