Bunnee of Anna+Food and I had the privilege of hosting a worldwide fiesta for May’s Daring Cooks Challenge! We chose a Stacked Green Chile & Grilled Chicken Enchilada recipe using tomatillos. Knowing that not everyone worldwide would be able to find tomatillos, we encouraged the Daring Cooks to create a Mexican dish worthy of a Cinco de Mayo celebration using any homemade Mexican style enchilada sauce recipe.
I absolutely loved this recipe and made it several times. The tomatillos add a touch of tartness to the sauce, which is a nice contrast to the spiciness of the peppers. Making tortillas was optional, but I bought a tortilla press and made both corn and flour tortillas. For my first batch, I made small 4 inch corn tortillas and made four mini stacks in a 9×13 baking dish. The recipe is a bit time consuming, but definitely worth it and it’s easy to make over two days or to do part of it in the morning and finish it up in the evening.
I owe a big thank you to my co-host Bunnee who is such a wonderful, sweet person and was so great to work with. I could not have asked for a better partner. Also, a big thank you to Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice, co-founders of the Daring Kitchen, for creating such a wonderful site to meet other bakers/cooks worldwide and share our adventures with each other.
The Daring Cooks once again stepped up to the challenge and came up with some really creative and delicious enchiladas. Stop by the Daring Cooks Blogroll for links to the Daring Cooks’ blogs.
Fine Cooking, Stacked Green Chile & Grilled Chicken Enchiladas, Green Chile Sauce
Blog-checking lines: 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.