A Flavorful Weekend Cooking Session. Recipe: Chicken Enchilada Stacks

I'm back in full swing as of this past weekend.  Yes!  The past two weeks have been a bit of a struggle in numerous ways, and when my energy is zapped, my creative energy is the first to go.  No worries though, because this weekend I have begun the rejuvination process, thankfully.  And just in time, actually a little late, for my first Daring Cooks Challenge.  You're going to be in love with this recipe:  Green Chile and Grilled Chicken Enchilada Stacks.  Read on.
A slow weekend was just what the Witch Doctor ordered.  Actually, the slow weekend was unintentional, probably just meant to be.  No I don't have a Witch Doctor, though my family would probably not be surprised if I did.  How I love alternative remedies.  The fact that a slow weekend was needed was no rocket science though.  It didn't take a witch doctor to help me figure this out.  I have been maxed out.  But yeah, really, if you know a true witch doctor let me know.  Then things may begin to get really neat around here.  My husband would be truly thrilled about it (as he rolls his eyes and thinks "what's next?" while reading this).

A weekend of Yoga then Steamroom, coffee, grocery shopping, discovering my two baby doves alive and well in my front flower bed, visiting with a friend, making Dulce de Leche for the first time (oh good lord), chilling to some Louis Armstrong and Jack Johnson (Check these out in the Best From the Nest Community Store by clicking the link if you're interested, two of my favorites), roasting chili peppers and tomatillos for a marathon cooking session Sunday, organizing a desk that cluttered my brain just looking at it, and discovering the first two Walking Iris Flowers of the season just defines a slow weekend to me. When I read this, it doesn't sound so slow, but believe me, when compared to my last two weeks of existence, it is. Maybe calm is a better word for it. And I'm grateful for it. Hopefully it's a good sign for the week to come.

So, what exactly is the Daring Cooks Challenge all about you ask?  Daring Cooks is one part of the Daring Kitchen.  The Daring Kitchen is a site that Bakers, Cooks, Food Bloggers and nonbloggers gather to communicate about cooking and baking of all types and there is also a monthly challenge that is hosted by members for members.  Bakers and Cooks of all levels are inspired to try recipes and techniques that they may otherwise not have tried, but also as one succeeds (or fails) feedback from others cooking/baking the same thing is available.  It's also really neat to see how everyone interprets the same recipe differently.  Certain variations are allowed.  No, this is not a contest and there are no prizes.  It is a challenge within yourself, to expand your horizons in the world of food.  Sometimes the challenges within ourselves are the absolute best.  I don't know about you, but I challenge myself constantly.  It's the only way to succeed as far as I am concerned. 

With the help of my husband "man'in the grill" we successfully roasted Anaheim Chili Peppers and Tomatillos - Awesome!  By the way, there is a serious blogroll on the Daring Kitchen homepage.  If ever you wondered where you could find lots and lots of food realted blogs, I assure you that this is one of many of those places. 

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 http://www.finecooking.com/ and written by Robb Walsh.

My version of the recipe follows.  I encourage you to try this when you get some time to experiment.  The Green Chile Enchilada Sauce is tops.  Roasting the Chili Peppers and Tomatillos was very easy and the end result was well worth the time.  If you don't want to roast them, just use a can of roasted Chile Peppers.  Tomatillos can also be bought in the can, but they are so easy to boil, I just don't see the point.  This is not a "What's For Dinner Wednesday" recipe.  At least not the first time that you make it.  It pays to go the long way the first time.  I can see how it can be turned into a speedy recipe though.  You could very well make extra sauce and freeze it for future use.  That is the most time consuming part of the whole recipe.  I used "La Tortilla Factory" White Corn and Chipotle Tortillas.  If you can't make homemade tortillas, these are awesome!  I found them at Fresh Market.  I also have the perfect dessert recipe to pair this with.  Dulce De Leche Brownies by David Lebovitz.  Look for this recipe later in the week.  Any recipe by David Lebovitz is going to be worth it.  That's a guarantee.

FYI:  Here are the La Tortilla Factory Tortillas that I used:

Recipe:  Stacked Green Chile and Grilled Chicken Enchiladas (2 Parts)

Part 1:  Green Chile Enchilada Sauce

Nest Essentials:  For roasting, you will need either a grill or an oven for broiling.  To blend the sauce, you will need either a Food Processor, Blender, or Immersion Blender.  A medium Saucepan for cooking.

Ingredients:
6 Anaheim Chiles (rinsed, dried, and rubbed with Canola Oil)
8 Tomatillos (peeled, rinsed, dried and rubbed with Canola Oil)
1 Tblsp Canola Oil
1 Yellow Onion (finely minced)
1 Clove of Garlic (finely minced)
1 tsp Dried Oregano
3/4 tsp Salt
1/2 tsp Ground Pepper
4 Cups of Chicken Broth
2 Tblsp Cornstarch
2 Tblsp Water

Method:
1)  Roast the Chile Peppers.  This can be done with a Gas Grill or by using the Broiler in the Oven.  Place the Peppers directly on the grill, or if using the oven, place on foil on a baking sheet.  This should take approximately 10-15 minutes.  As they roast, turn to make sure they roast evenly on all sides.  When the skin is black and blistered in appearance, they are done.  They will not likely all complete at the same time.  As they finish, remove and place in a bowl covered with plastic wrap or in a paper bag.  Allow to cool.  Do not rinse after they have roasted as they will lose flavor if you do.  Peel the Chile Peppers, Stem them and Remove the Seeds.  Place the peeled Chile Pepper Flesh in a seperate bowl.  Set aside.

2) Roast or Boil the Tomatillos. If Roasting, place directly on the grill or if using the broiler, on a baking sheet. This should take 2-5 minutes. These will soften, but not turn black like the peppers. If boiling, salt the water and boil for 2-3 minutes. Once completed, either from roasting or boiling, remove the paper-like skin. Set aside in a seperate bowl.

 3)  Puree both the Chile Peppers and Tomatillos together using a food processor, blender or immersion blender.  Set aside.

4) In a Medium Saucepan, heat the Canola Oil.  Add the onion, garlic and oregano.  Saute for 3 minutes.

5)  Add the Chile Pepper/Tomatillo Puree, Chicken Broth, Salt and Pepper.  Bring to a boil.

6)  Cook over medium high heat for 10 minutes or so.
7)  Dissolve the Cornstarch in the 2 Tblsp of Water.  Add to the Chile Pepper/Tomatillo mixture.  Cook until it begins to thicken, about 5 minutes.
8)  Turn off the heat.

Part 2:  Green Chile and Grilled Chicken Enchilada Stacks
Nest Essentials:  A Baking Dish large enough to hold 4 stacks of 5-6" Tortillas.  I had to use two seperate Baking Dishes, which was fine for this recipe.  A Grater for the Cheese.  Tongs and a Medium Skillet for heating the Tortillas.

Ingredients:
4-5 Cups of Green Chile Enchilada Sauce (see recipe above)
12 5-6" Tortillas (I used a mix of White Corn and Chipotle Tortillas)
6 oz. of Monterey Jack Cheese (shredded) or a blend of Monterey Jack and Sharp Cheddar
2 Boneless Skinless Chicken Breasts (or 4 split Boneless Skinless Chicken Breasts)
2 tsp Salt
2 tsp Ground Black Pepper
1 tsp Ground Cumin
3 Tblsp Canola or Olive Oil (for heating the tortillas) and a little extra for rubbing on the Chicken Breasts.
Optional: Sour Cream and Chopped Fresh Cilantro for Serving.

Method:
1)   Preheat oven to 350F Degrees.
2)  Heat the Grill and prepare the Chicken Breasts.  Rub with Oil and season with Salt, Pepper and Cumin.
3)  Grill the Chicken Breasts (approx 4 minutes per side.)  and Shred. Set aside.

 4)  Prepare the Tortillas.  Heat 3 Tblsp Oil on Medium High Heat.  Dip the edge of a tortilla in the oil.  It should bubble. This signals that it is is hot enough.  Using the Tongs, heat each tortilla in the oil, about 15-20 seconds per side.  Drain them on paper towels until ready to assemble the enchiladas.

5)  Assemble the enchiladas.  Cover the bottom of the baking pan with approximately 1/2 cup of enchilada sauce.  Arrange 4 tortillas in the baking dish (or divide into two seperate dishes) as the base of each stack.  Next, layer with the shredded chicken.  Then top with another 1/2 cup of enchilada sauce.  Top with 1/3 of the shredded cheese and another tortilla.  Repeat this process again.  Finally, once the 4th tortilla is placed atop each stack, layer with the remaining enchilada sauce and top with the remaining cheese.

 6) Place in the oven and bake for 20 minutes.
7)  Optional:  Remove from the oven and top with chopped cilantro and sour cream.

I recommend a fresh and zesty Napa Cabbage, Purple Onion, Tomato and Chopped Fresh Cilantro Salad with a Zesty Lime Vinagrette to compliment this rich dish.  Recipe to follow soon.  And dear friends, do not miss the Dessert recipe for Dulce De Leche Brownies that is also set to follow very soon.  By combining these three, you will create a match made in heaven.  A little time to publish the post is all that is needed. 

These recipes would make for a fabulous Dinner Party or Mexicano Themed Luncheon.  We devoured them in no time!

Have a Great Week!  Peace Out.