Friday, May 14, 2010

Daring Cook's Challenge : Enchiladas


Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Foodhave 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.
I must thank very much Barbara and Bunnee for this month's challenge but my dear husband even more, you should have seen his smile when I left my second enchilada to him !!
This wasn't a green chile stacked enchilada because the corn tortillas we found are very big and Andrea found the maze flour only tonight (I know I'll become very good in making tortillas !) and, as Barbara knows I've never even imagined a tomatillo before she asked me if they could be found in Italy (nor a Anaheim chile) !
I've made a sauce with chicken broth, flour, chile, cumin, cinnamon and tomato sauce. Filled my warmed corn tortillas with grilled chicken, sauce and cheese (lots of cheeses in Italy but no Monterey Jack !) and rolled and cheesed and sauced and ovened them : YUMMY !



This is the original recipe for you tomatillo owners :

Ingredients

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

Directions:

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.
5. DO NOT RINSE!

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).
http://www.ehow.com/how_5106125_roast-anaheim-peppers.html
http://www.ehow.com/how_4437304_roast-anaheim-green-chiles-grill.html

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.
http://culinarycory.com/2009/08/08/roasted-tomatillo-salsa/
http://jerseygirlcooks.blogspot.com/2009/02/roasted-tomatillo-salsa.html

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.http://kalynskitchen.blogspot.com/2007/05/how-to-make-juicy-grilled-chicken.html

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.

10 comments:

Jenn said...

love the inclusion of cinnamon! mmm!!!

Bunnee said...

Thanks again, Natalia, for providing us with information about the availability of tomatillos. You really helped us write the challenge so people who couldn't find them still could participate. Your alternative version looks yummy. Thanks for cooking!

Mary said...

Natalia, this is a beautiful presentation. You did a fabulous job with this challenge. I stopped by just to say hello but was charmed by your earlier posts. I really enjoy your blog and will be back as often as I can. I hope you are having a wonderful day. Blessings...Mary

Barbara Bakes said...

How nice of you to let your husband have your yummy enchilada. Thanks for your help and cooking with us!

Valerie said...

This looks so delicious Natalia! Great job.

祥傑 said...

當身處逆境時,要能忍一時之氣,吃一時之苦,並及早確立自己的目標,總有一天,你會嘗到那甘美的果實。

MyKitchenInHalfCups said...

Natalia your enchiladas look glorious. Seems to me like one of the beauties of Tex-Mex and Mexican food is it's easy to adapt ingredients. Still I hope one day you get to try a tomatillo and an Anaheim chile, they really are beautiful foods and flavors.

Wolf said...

Oh yum, your version sounds delicous!

Jacque said...

Mmm, yum! Those look and sound fantastic. Good job making it work with the ingredients available.

Jessica said...

Oh dear, I love chicken enchiladas and the picture of yours, with all of that melty cheese on top, is making me hungry! This looks like a wonderful dinner.