Daring Cooks May: The Whole Enchilada!

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.

Things have been really busy in our household this month, and to top it all off, I ended up with a terrible cold last weekend (which Rich ended up catching a few days later, oops!). So making these was a bit rushed, and the post will have to be short and sweet.

The green chile sauce was simple, but it was a bit of a challenge to find tomatillos and Anaheim peppers. In the end, I found tomatillos at one of the Mexican/Latino markets in Kensington Market, but was not able to find Anaheim peppers. I ended up substituting jalapenos, and just used less of them, as jalapenos are actually hotter.

Daring Cooks May: The Whole EnchiladaDaring Cooks May: The Whole Enchilada

As you might have guessed, I converted the recipe to vegan by simply using vegetables in my filling instead of chicken. I chose red bell pepper, mushrooms and onions and seasoned them well with salt and black pepper. Then I tossed in a little Daiya ‘cheddar’ cheese to help hold everything together.

Daring Cooks May: The Whole Enchilada

The tortillas were easy to make gluten-free – I just did corn tortillas as suggested! I was pleasantly surprised at how easy they were to make.

I ended up rolling my enchiladas instead of making stacks, as I just prefer them that way.

And the final product?

Daring Cooks May: The Whole Enchilada

Yum! A totally delicious challenge and I do have some chile sauce left over, which I’ll be sure to use on something this coming weekend.

Want to make this yourself? You can find the recipes on the Fine Cooking Website. Most bags of masa harina have instructions on making corn tortillas on them, but a pretty good one is this one from Bob’s Red Mill. And as always, I recommend heading over to the Daring Kitchen to see what everyone else did with this recipe!

Post to Twitter Post to Facebook


  1. So glad you were able to find tomatillos and enjoyed our challenge. I’m sure your vegetarian version is delicious. How nice to have leftover sauce for the weekend. Enjoy!

  2. Great photos – you can feel the heat through the screen :-)

  3. Great job on your challenge and everything looks really delicious.

  4. Hey! Another Torontonian!

    I got my supplies at Kensington Market, too!! I ended up using Poblano peppers instead of Anaheim, since I couldn’t find those either.

    I always wonder why Toronto is lacking in really good Mexican restaurants, when we have such good access to the ingredients! Weird!

    Your vegan/GF dish sounds & looks fantastic!

  5. That looks delicious – an excellent adaptation that I can use on my grandma when she visits next so she can enjoy! Great Challenge.

  6. Great job! Your vegan filling looks and sounds amazing! I totally want to reach through the screen and take a taste! (I did vegetarian, but I just can’t give up my cheese…) I can’t wait to see your creativity in future challenges!

  7. Wow your veggie version looks and sounds so delicious. Lovely photos also that last one looks extra special well done on this challenge. Cheers from Audax in Sydney Australia.

  8. Nikki said May 28, 2010, 8:41 am:

    Great work on the challenge, it looks so tasty!!!!
    I really like you blog too by the way, it’s nice to read some Toronto foodie stuff! I will be checking out that vegan cheese you mentioned for sure! Hoping to find it at the Big Carrot. I wonder if the St.Lawrence market has it at one of their cheese places…