¡Hola! from the land of Daring Cooks. 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.
I made mine beef instead of chicken, because that’s what my freezer presented me with. Other than that, everything was per the recipe, and it was quite good. I’m rather embarrassed to say that the homemade tortillas were the hardest part; mine turned out pretty dry but were saved by drenching in copious amounts of sauce. Served with roasted corn and black bean salad and flan for dessert, for the full “better-stay-the-hell-out-of-Arizona-with-this-dinner” effect.
Anaheim chili peppers…
… with the life, but not the spice, roasted out of them…
… peeled, chopped, and sauce-ready.
This was my first experience cooking with tomatillos. The piquant little fruits come with their own serapes.
Yes, I made them myself. Out-of-focus photo by me also.
Find more enchiladas from Daring Cooks around the blogs today.
What a scrumptious challenge. It looks very appetizing!
Love the stacks! I’ve been rolling all mine lately. Will have to do this one.
I used tomatillos in fresh salsas before but just last week did a really wonderful cooked salsa verde … really I’ll never buy bottled again!
This plate of enchiladas would be welcome on my table any time. It looks delectable and I’m glad you enjoyed the challenge.
These look so good. I am especially fond of green enchilladas. Homemade tortillas are key – but you don’t have to be the one to home make them if there is a good Mexican restaurant in your neighborhood.
Now you’ve got me craving green enchilladas!
Susan, everything looks gorgeous. I, too, had fun making the tortillas. Did any one say bodega? I’m glad I tried them but I’m buying tortillas from here on in. I hope you are having a great day. Blessings…Mary
That first photo is perfect I love everything about it the black bean and corn salsa the avocado slices and the stack itself all look so delicious well done on this challenge. Cheers from Audax in Sydney Australia.
I find corn tortillas to be difficult as well. I found Tyler Florences recipe to be the best. Its a skill. What I really need to do is spend a month in the kitchen with a Mexican woman.
Regardless- when all is said and done- it still is delicious.
I LOVE that you used beef, Susan. I was thinking of making it again tonight using beef and now you’ve spurred me on. It turned out beautiful and no doubt delicious!
Your enchiladas look amazing. I love making corn tortillas; I just follow the instructions on the side of the maseca bag and add salt. Great job!
I think your tortillas look spot on. Did you fry them before stacking? Commenting on everyones blogs is making me crave Mexican again.
Really a nice looking and health dish. Love it. Thank you for sharing.