Green Chile & Grilled Chicken EnchiladaMay 14, 2010
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 http://www.finecooking.com and written by Robb Walsh.
I must admit I was both excited and saddened by this challenge. I love Mexican food, though my love affair with Italian cuisine is well documented, so the thought of giving this a go was exciting. I have a burrito mix that we use fairly regularly and is enjoyed by the Husband immensely so was certainly excited to give this a go. But, then, we face the reality that is my inability to locate some of the ingredients! Locating tomatillos would just be a joke! I could manage a bunch of the other ingredients but those would prove my downfall. Of course we were adviced of some variations thanks to Audax – and I could get my hands on some green gooseberries!
I loved roasting the green Chiles, the flavour of them really pops after you do. I didn’t make my own tortilla I must admit. Went with a store purchased variety, but, all in all I think that it worked out really well. The Husband loved it, only thing is I wished it was a bit of a deeper shade of green! I have seen some variations since creating mine, with people going an all vege option which I think would be great, or using pork which I think the Husband would love. But, I did stick to the original – chicken!