Ok, and here we go for the month. Recipe was brought to us by Barbara of Barbara Bakes and Bunnee of Anna+Food. They have chosen a 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.
I have fiddled with bits and pieces of it because some of the ingredients were hard to get in Melbourne. In particular, where the original recipe below calls for Anaheim chiles, I used whatever the right sized ones were from Vic market, and my tomatillos were canned.
1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles)- roast, peel, remove seeds, chop coarsely. Ot
7-8 ounces Tomatillos (about 4-5 medium)
4 cups Chicken stock
1 clove Garlic, minced
2 teaspoons brown onion, minced
½ tsp salt
½ tsp Black Pepper
2 tablespoons Cornflour (dissolved in 2 tablespoons water, for thickening)
El Yucateca hot sauce.
2 Boneless chicken breasts
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)
Kosher salt and pepper
Small Corn tortillas (5-6 inch/13-15 cm).
6 ounces Mexican cheese, grated (just asked at Casa Iberica for a good one – important it is melty)
Cilantro for garnish, chopped and sprinkled optional
Burn and peel the skins of the chiles, on a gas burner or with a kitchen blowtorch. Cool, peel and chop. Add with chopped tomatillos (canned ones don’t need prep) to a pot with the stock onion, garlic, salt, pepper. Boil and reduce for 10 minutes, then add cornflour mix and reduce more, for 15 mins or so. Add some hot sauce for a kick.
Grill and cool then shred chicken breasts. Stack tortilla’s (I’m assuming you have precooked ones) by layering first sauce, then a tortilla, then sauce, chicken and cheese, then tortilla, then chicken, cheese and sauce… Until you have the requisite stack height (3-4). Final layer should be cheese and sauce. Bake 20 mins or so, let rest for 5-10. Eat.