May 14, 2010

Challenging myself : Daring Cooks Mai Challenge Stacked Chicken Mole 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 and written by Robb Walsh.

I have not been able to cook the original challenge. It was impossible to get most  of the Ingredients and the ones I would have been able to get would have cost a fortune.

So I made Flour Tortillias using a mix of plain flour and Amaranth Flour. The tasted pretty good and it was so easy that I will not buy the stale stuff from the store again.

As it came to the sauce I used the Quick Chicken Mole receipt that has been given to us.

It tasted good, not good enough for my 3 men but good enough for me.

I will make sure to give the original version a try if my Tomatillo plants do grow in our German weather.

Go and take a look at the lovely things the other Daring Cooks did and maybe you give it a try yourself.





1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)

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)

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 wheat 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. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.

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.

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. Pull on the stem and the seed core MAY pop out (it rarely does for me). 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.

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.


Stacked Green Chile and Grilled Chicken Enchiladas


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.


Additional Information:


Roasting chiles: Whether you roast the chiles on a grill, under the broiler, or use the gas burner element on your stove will affect the time it takes. If you do all the chiles at once on a grill or using the broiler, it will take 15- 30 minutes, plus time to steam (10 minutes) and time to peel and remove seeds (20 minutes).


Cooking tomatillos: 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. After they are cooked, they need to be pureed, which takes a few seconds in a blender.


Cooking chicken: If you grill your chicken, it takes about 5 or 6 minutes per side for boneless chicken breasts- depending on thickness of breasts. Other pieces (thighs, for example) or bone-in chicken will take longer. If you roast your chicken, a bone-in breast takes about 30 minutes (depending on size). Be sure chicken is done but not overcooked, since it will be in the oven in the last stage of the recipe.


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. 


justforlicks said...

Hey Wic - You made your own tortillas! They look great. Wish I had the time. Your enchiladas look tasty (sorry your guys didn't like it). Try it again if your tomatillos work out - I grilled mine and they made a huge difference in the sauce.

Anonymous said...

Your dish looks great. I also had trouble finding the ingredients here in Germany, so I ordered masa harina and canned tomatillos online. You mentioned you were growing a tomatillo plant - where did you get it? Would love to grow it, too, because we absolutely loved the enchilada sauce I made. It also would be perfect with tortilla chips, I think.

shelley c. said...

Sorry it didn't go over big with your guys, but it looks fantastic! I hope your tomatillos grow and you have the chance to try the green chili sauce. Great job on the tortillas, too.

Monkeyshines in the Kitchen said...

Very nicely done - your homemade tortillas look great. Flour tortillas are common here in California, and I think they're just as authentic as corn tortillas. Good luck growing tomatillos - our climate (San Francisco) is foggy and cool but they still grow surprisingly well (we sowed some tomatillo seed by accident - they were in our compost!)

Barbara Bakes said...

Your tortillas looks perfect! How fun that you are growing tomatillos. Good luck. Great job on this challenge! Thanks for cooking with us.

Audax said...

Maybe your three men might like the tomatillo version when they have finished growing I'm so impressed that you growing them now - but anyhow your dish looks so tasty and delicious and that cheese is so yummy. Well done on this challenge. Cheers from Audax in Sydney Australia.

Mary said...

Your enchiladas look great, and amaranth tortillas sound really interesting! I am sure you will be able to grow tomatillos in Germany, as I used to grow them here in Canada, and they grew like a weed and produced lots of tomatillos. Can't wait to see pictures and more tomatillo posts!

Angelica said...

yummmy enchiladas, and the homemade tortillas look amazing, loved how they puffed up! Good luck growing the tomatillos :D

chef_d said...

Wow congratulations for making your own tortillas! Looks very yummy!

Lot-O-Choc said...

Oh wow it looks like you made a fantastic job of this! And you made your own tortillas, definately very daring hehe! They look delicious!

Ruth H. said...

Your tortillas look amazing! I loved watching them puff up as the cooked - and yours did so beautifully! Good luck with your tomatillo plants, please keep us posted! Great job on the challenge, even with the changes you had to make!

Wolf said...

I love baking with Amaranth flour, it's so good.}:P

Your tortillas look great! LOvely finished dish

TaGa_Luto said...

Hope your tomatillo growing will be a success. Your enchilada version looks good and you made your own tortilla, that's a wow!

Anonymous said...

Your stack looks amazing. Picky eaters drive me crazy.

taste traveller said...

"I will make sure to give the original version a try if my Tomatillo plants do grow in our German weather."
- :-) I'd be happy if I found a tomatillo in Germany, even if it's imported. Your enchiladas look very tasty!

Lisa said...

Wow..your stacked enchiladas are saucy, gooey cheesy goodness! They look beautiful! I almost wish I used the quick chicken mole recipe as opposed to Rick Bayless' red mole. Added 10 years to my life lol