Friday, 14 May 2010

Nr.5 Daring Cook's Challenge - Stacked Green Chile & Grilled Chicken Enchadila

Its May and challenge number 5. As you can see my dear readers, I missed out on April challenge, because of busy times and also the recipe wasn't very appealing.

Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Chicken Enchadila recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchdila sauce was found on and written by Robb Walsh.

I used my own creativity to adjust the recipe for our needs and tastes. First of all, I didn't use the same amount of green chiles. It sounded a lot of green chiles in the recipe, so I used chiles and green peppers 50/50. And even then it became amazingly spicy, so I used the sauce very moderately. I couldn't find tomatillos anywhere, so I used tomatoes instead. I don't have the grill, so I just oven roasted the chiles and peppers and panfried the chicken.
Although quite spicy, this recipe is a keeper. After all, its up to you how much sauce to use. I still have a good bit left over in the fridge. Which means shortly we'll be having the same dinner again.

Stacked Green Chile & Chicken Enchadila

675g roast, peel and seeds removed and chopped green chiles
215g tomatillos
920g chicken broth
1 garlic clove, minced
2 teaspoons yellow onion, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon cornstarch
hot sauce
2 boneless chicken breasts
3 tablespoons olive oil
12 small corn tortillas
170g cheddar cheese, grated
cilantro for garnish

1. Coat chiles with little bit of vegetable oil and lay on the baking sheet or grill. They should become black and blistered. Remove when completely charred and let them cool down. Remove peel and seeds.
2.To make a sauce, boil tomatillos until soft in a little bit of water about 5-10 min. Drain and puree in the blender or food processor.
3. Return to a saucepan with chicken broth, chopped roasted green chiles, minced onion, oregano, garlic, salt and pepper.
4. Bring to boil over medium high heat then reduce heat and let simmer 10 min.
5. Add cornstarch/water mixture and stir well. Let simmer 10-15 min, occasionally stirring.

6. Grill the chicken breast, let it cool a bit and then slice into think stripes.
7. Take a baking dish and lay layers of tortilla, sauce chicken until finished with ingredients or as much the baking dish can hold. To finish put tortilla and grated cheese on top.
8. Take to the oven for 20 min. Let it cool down 5-10 min before serving.

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