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.
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.
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?
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!