The Daring Cooks Make Green Chili and Chicken Enchiladas! | The Gingered Whisk: The Daring Cooks Make Green Chili and Chicken Enchiladas!

Friday, May 14, 2010

The Daring Cooks Make Green Chili and Chicken Enchiladas!

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 and written by Robb Walsh.

The reveal date might be a little late for your own Cinco de Mayo celebration, but this recipe is definitely worthy of your next fiesta! I personally made these for a Mother’s Day Celebration, and every single one of them was gone within minutes! I didn’t have the energy to attempt homemade tortillas, even though I really wanted to. But I went ahead and gave you the recipe (down at the very bottom) so you can try if you like!

Enchilada’s are a great staple for Mexican food – almost everyone has had them, and almost everyone has their own way of making them. I was intrigued by the stacking idea instead of the traditional rolling method! However, you will notice that I did end up rolling mine – it’s much easier to feed 16 people that way! But when I make these again I will definitely stack them! The homemade sauce a nice touch, too. I had never had a green sauce before, so I wasn’t sure what to expect. I had also never blistered/roasted peppers before! I am pretty sure I botched my first attempt– I was lazy and broiled them instead of grilling, and it took a long time and they didn’t get evenly blackened. I didn’t think I was going to be able to get the skins off, but lo and behold, they came off beautifully! The sauce itself was interesting – a taste test during simmering found it to be green snot that tasted like burning. Haha! But some more salt and pepper, and a little green tobasco sauce and some more simmering really helped! And even though I wasn’t thrilled with the sauce by itself, it tasted amazing on the enchiladas!!

Because I was feeding a lot of people, I substituted the grilled chicken for some rotisserie chickens. After shredding the meat, I added some of the sauce and the cheese into bowl and tossed it all together, and stuffed the tortillas with that mixture. Then I topped the whole pan with more sauce, and then layered on the cheese! Serve with sour cream, extra sauce, shredded lettuce, tomatoes and onions.

Chicken and Green Chili Enchiladas
Preparation time:
Roasting/preparing chiles and tomatillos: 30 - 60 min.
Assembling/simmering enchilada sauce: 30 min.
Grill chicken: 10 - 15 min.
Assembly/ baking enchilada stacks: 30 min.

1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely.
7-8 ounces Tomatillos (about 4-5 medium)212 grams - peel, remove stems
4 cups Chicken broth (32 ounces/920 grams)
1 clove Garlic, minced
2 teaspoons yellow onion, minced
1 teaspoon dried oregano
½ tsp Kosher salt (add more to taste)
¼ tsp Black Pepper (add more to taste)
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
Hot sauce, your favorite, optional
2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs) I was feeding large crowd and used a rotisserie chicken….
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)
Kosher salt and pepper
12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use flour  tortillas or other wraps)
6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)
Cilantro for garnish, chopped and sprinkled optional
Roasting Fresh Chiles
1.Coat each chile with a little vegetable oil.
2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered. This will take about 15-30 minutes.
3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.
4. First, put on a pair of latex gloves! You don’t want to get pepper oils on your hands!! Pull on the stem and the seed core MAY pop out. Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.
Green Chile Sauce
1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft. If you boil the tomatillos, it will take 5 -10 minutes. If you grill them, it will take 2-5 minutes. If you broil them, it will take 8-12 minutes. This can be done the same time the chiles are roasting.
2. Drain and puree in a blender or food processor.
3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.
5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.
6. Adjust seasonings and add hot sauce if you want a little more heat. I found the heat to be plenty, but wanted a little more flavor, so I added some green tobacco sauce!
Stacked Green Chile and Grilled Chicken Enchiladas (makes 4 servings)
1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.
2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.
3. Cool and then slice into thin strips or shred.
4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.
5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).
6. Drain on paper towels.
7. Add oil as needed and continue until all 12 tortillas are done.
8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.
9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.
10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.
11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.
12. Finish with the third tortilla, topped with the remaining sauce and cheese.
13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.

Corn Tortillas (from Rick Bayless’s Mexican Kitchen)
Makes about 15
1 3/4 cups masa harina
1 cup plus 2 tablespoons hot water
Pour hot water over masa harina, cover and let sit 30 minutes. Add (additional) cool water 1 tablespoon at a time until the dough is soft but not sticky. Divide the dough into 15 balls and cover with plastic wrap.
Heat a large (two burner) ungreased griddle or two large skillets, one on medium-low and one on medium-high.
Put a ball of dough between two sheets of plastic. If you don’t have a tortilla press, press to a 5-6” circle using a heavy frying pan or bread board or other heavy, flat object. Put the tortilla into the cooler pan or cooler end of the griddle. The tortilla will probably stick, but within 15 seconds, if the temperature is correct, it will release. Flip it at that point onto the hotter skillet/griddle section. In 30-45 seconds, it should be dotted with brown underneath. Flip it over, still on the hot surface and brown another 30 seconds or so. A good tortilla will balloon up at this point. Remove from heat and let them rest while cooking the remaining tortillas. Use quickly.


  1. Looks great and I love all those pictures of the process.

  2. well done on your challenge
    you're right - feeding that many people would make rolling the right option!

  3. I love your process pictures. Very smart of you to wear gloves while handling the chilles!! I am glad that your enchiladas were so good that they disappeared! I hope you enjoy them just as much when you make them again!!

  4. Green snot that tasted like burning perfect description for it while is process and yes after it is baked with the rolled tortillas it is so delicious good to hear you did it for so many people and it went down so well. Fabulous effort and work on this challenge. Cheers from Audax in Sydney Australia.

  5. You know...I have gloves..powder free latex, yet I never wear them when handling chiles, and continue to rub my eyes!!! I never learn lol

    That said, your enchiladas looks so perfect and authentic, not to mention delicious!

  6. I like that you stressed the not washing of the skinned peppers. I actually saw Rick Bayless wash peppers on TV once and started yelling at the screen.


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