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Friday, May 14, 2010

Chile and Chicken Enchilada

A May 2010 Daring Cooks challenge - a complete Mexican meal with everything made from scratch, including flour tortillas. 
Adapted from the May 2010 Daring Cooks challenge by Barbara and Bunnee
Taste 4 (out of 5)
Difficulty 5 (out of 5)
For the sauce
- 4 jalapeno peppers (15 cal)
- 4 tomatoes (60 cal)
- 3 small canned tomatoes (25 cal) - I added later because the sauce was way too spicy
- 1/3 cup corn kernels (45 cal)
- 2 tbsp lemon juice (10 cal)
- 2 cups chicken broth (20 cal)
- 1 clove garlic, minced (5 cal)
- 2 tsp yellow onion, minced (5 cal)
- 1 tsp diced oregano
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2 tbsp cornstarch diluted in 2 tbsp water
- 3 chicken thighs, boneless, skinless (330 cal)
- 2 tbsp Canola oil (240 cal)
- 4 oz Cheddar cheese (480 cal)
- cilantro for garnish
For flour tortillas (makes 9 small tortillas)
- 1 cup all purpose flour (455 cal)
- 3/4 cup whole wheat flour (300 cal)
- 1/2 tsp salt
- 1/4 tsp baking powder
- 30 g, about 1/4 avocado (50 cal)
- 1 tbsp olive oil (120 cal)
- 1/2 cup almost boiling water 
Total 2160, 3 enchiladas, 720 cal / enchilada
Grilling the chicken
1. Pour 1 tbsp of oil into a medium sized frying pan and when it heats up add the chicken thighs. Roast for about 7-8 minutes on each side over medium heat. Remove ready chicken from the pan and shred with a fork. Set aside
For the sauce
2. Wash the jalapenos, dry and brush with a little bit of oil. Place on an aluminum foil lined baking sheet and broil for 20 minutes, rotating the jalapenos every 5 minutes. They should be black and charred. Place the grilled chiles in a small bowl and cover with a towel, let rest for 10-15 minutes. Now the skin should be easy to peel with your fingers. I recommend using rubber gloves, especially if your skin is sensitive. Cut the jalapenos in half and remove the seeds. Do not rinse the jalapenos. Finely chopped the peeled and seeded peppers and set aside.
3. Place the garlic and the onion in a food processor and mince. Add the tomatoes and pulse until the tomatoes are finely chopped. 
4. Move the onions, garlic and tomatoes to a saucepan along with the chicken broth, lemon juice, chopped green chiles, corn, oregano, salt and pepper. 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 for another 10-15 minutes. Adjust seasonings.
For the tortillas
6. In a medium bowl combine the flours, the salt and the baking powder. Add the avocado and the oil and work in with a fork. Pour in the hot water in small batches mixing with your hands. Knead the dough for about 5 minutes, cover the bowl with a towel and let rest for 20-30 minutes. 
7. Divide the dough into small balls (the size of a ping-pong ball). Let rest for another 10 minutes under the towel. 
8. On a clean working surface, place a dough ball, press with your palm to flatten and then using a rolling pin roll into a circle. The dough is not sticky and you don’t need to flour the working surface or the pin. 
9. Once all the tortillas are rolled out, preheat a large skillet to medium-high heat. No need to grease the skillet. Place a tortilla on a skillet and once bubbles appear on the tortilla (in about 30-60 seconds), flip it. Again, when the bubbles appear and the tortilla puffs, press it with a spatula and remove from the heat. You can make several tortillas in one skillet, if there is enough room, as long as the tortillas do not overlap. 
Assembling the enchilada
10. Preheat oven to 400 degrees. Shred the cheese.
11. In a baking dish large enough to hold 3 separate stacks of tortillas, ladle a thin layer of sauce. 12. Lay three tortillas in the dish and ladle a third of sauce over the tortillas. Place half of the chicken and a third of the cheese. 
13. Stack another three tortillas, top with the rest of the chicken, more sauce and another third of the cheese. Finish with the third tortilla, topped with the remaining sauce and cheese.
14. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
15. 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.
- First of all thanks to Barbara and Bunnee for the challenge, especially from my boyfriend, who loves Mexican food! I don’t think I would have dared to build these enchilada towers without this challenge. And I’ve wanted to make tortillas for a while, so this was a great opportunity. 
- I could not find the Anaheim chiles and the tomatillos required by this recipe, so I used jalapenos and tomatoes. 
- The sauce turned out way too hot for me, so I started looking for things to add to it to dilute the spice. I had corn and canned tomatoes at hand, and they did help to reduce the heat a little. I also used only part of the sauce on the enchiladas, and served guacamole on the side. With all these adjustments, the spice level was manageable. But next time it might be easier to just use less chiles :-).

Blog Checking Lines: 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 and written by Robb Walsh.


Belinda @zomppa said...

Looks delicious! Love seeing how they all turned out.

Emily Malloy said...


Bunnee said...

So colorful! I think this dish looks really appealing and serving it with guacamole just adds to the deliciousness.

Margie said...

Your enchilada looks delicious! Love the corn & cilantro topping. I can imagine your jalapeno sauce was HOT. Great job with the challenge.

Roxan said...

This is a dish that me and my husband could boh definitely get behind. I do the majority of the cooking but i think this would be something fun for us to make together. Thanks.

Mary Bergfeld said...

This is a wonderful photo :-). I actually can tell what you made. My own looks much less appealing. You did a great job with the challenge. I hope you are having a wonderful day. Blessings...Mary

Anonymous said...

beautiful photo! looks great

Chef Dennis Littley said...

they look soooo very I am really hungry!

Olive said...

I don't know why the photo won't show up but based on the comments, yours sounds like a winner. I'm sure your enchiladas are delicious,I made it for the first time and it was love at first bite :)

denise @ quickies on the dinner table said...

A lovely photo of a lovely dish! It really is very appetising!

Ruth H. said...

Your enchiladas look so colorful, you just know they are going to taste great! Beautiful job onthe challenge!!

Unknown said...

Yum! And your afterthought notes have me thinking up a guacamole/green chile blend...

Wolf said...

Wonderful photo! It looks delicious!

penny aka jeroxie said...

Looks fantastic. I am going everyone's dish and drooling. Wish I had time to do this challenge this month.

Audax said...

That looks so elegant and beautiful and I'm a little surprised that it is 5/5 for difficulty (maybe this includes the time it takes also?) lovely photograph. Cheers from Audax in Sydney Australia.

Thas said...

I love enchiladas and this is a great recipe.

tigerfish said...

Love the vibrant colors :)

redforever said...

Yours looks much nicer and tastier than what is shown over at the Daring Cooks:))))

Looks like you did a good job. Think I will try it your way, keeping the chiles since we like some heat.

Cristina said...

What a great Daring Kitchen/Cooks challenge...and even making the tortillas. Deliciously presented!

bestfriend said...


DRP said...