I haven't posted or been to the farmer's market for the last three weeks. Between my neice graduating college and therefore traveling for that and getting ready for inventory at work, I just haven't had time to do anything on my blog.
I recently joined The Daring Kitchen and our hosts this month, Barbara of
Barbara Bakes and Bunnee of
Anna+Food have chosen a delicious Stacked Green Chile and 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've been wanting to try making a salsa verde using tomatillas as I've never worked them before and this was the perfect oppurtunity. I had never made homemade corn tortillas either and decided I would try those also. I'm glad they worked out as I forgot to buy backups. LOL
I've looked at several recipes and decided that I'd use my own recipe to make this dish. I gathered the ingredients that all the different recipes asked for and then just started mixing and working with those that gave the sauce the taste I was looking for. This was a fairly easy recipe to make and the homemade tortillas tasted wonderful in this.
Stacked Chicken Enchiladas with Salsa Verde
Serves 2
(printable recipe)
Ingredients:
1 lb tomatillos
2 anaheim peppers
2 poblano peppers
6 cloves garlic
1 bunch green onions (white and green parts)
1 small white onion
1 bunch cilantro
1 cup chicken broth
1 large bone-in, skin-on chicken breast
6 oz monterey jack cheese
Salt, pepper and oregano to taste
2 1/2 cups masa harina
1 1/2 cups warm water
Instructions:
1. Place the tomatillos, peppers and garlic on a foil lined pan and place under the broiler until they look burnt. Remove from the oven and let cool enough to handle. Remove the seeds and peel from the peppers. Remove as much of the skin from the tomatillos as possible and peel the garlic. Place all in a food processor.
2. Dice the onions and the cilantro and add to the food processor. Pulse all ingredients until the salsa verde is pureed.
3. Place the salsa verde into a sauce pot along with the chicken broth and salt and pepper to taste and cook until the raw onion taste is gone. Set aside.
4. Turn the oven down to 350⁰. Add a rack to the foil lined pan and place chicken breast, skin side up, on the rack and season with salt, pepper and oregano. Roast for 45 minutes or until done.
5. Mix the masa harina and the warm water together and form into a soft dough. Cover with plastic wrap and let sit until ready to form and cook.
6. Once the chicken is done remove from oven and let cool enough to touch.
7. Heat a cast iron skillet, griddle or comal over medium-high heat. Form the corn tortillas between two pieces of plastic and press to desired thickness. Cook on the heated skillet, flipping once until done. Set aside.
8. Remove bone, skin and fat from the chicken and shred the meat. Mix the chicken with some of the salsa verde.
9. In a pan able to hold two stacks, place a little of the salsa verde and top with a tortilla, then chicken mixture then cheese. Top with another tortilla, then chicken mixture then cheese and a final tortilla and more salsa verde then cheese.
10.Bake in the oven (still at 350⁰) until the cheese is melted and browned.
11.Serve with desired condiments.
