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Healthy Green Kitchen Stacked Green Chile and Grilled Chicken Enchiladas - Healthy Green Kitchen
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It’s that time again…time for another Daring Cooks’ challenge.

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 www.finecooking.com and written by Robb Walsh.


We are big fans of foods with a Mexican flair around here, so this challenge went over very well in my home. I followed the recipe pretty much exactly, substituting organic ingredients whenever possible. I think the only real change I made was using less cheese than the recipe calls for…

Recipe for Green Chile and Chicken Enchiladas


*1½ pounds fresh Anaheim chiles (about eight 6 to 8 inch chiles) - roasted, peeled, seeds removed and coarsely chopped
*7-8 ounces tomatillos (about 4-5 medium), peeled and stems removed
*4 cups chicken broth, preferably homemade
*1 clove garlic, peeled and minced
*2 teaspoons yellow onion, minced
*1 teaspoon dried oregano
*½ teaspoon sea salt
*¼ tsp black pepper
*2 tablespoons organic cornstarch (dissolve in 2 tablespoons water, for thickening)
*your favorite hot sauce- optional
*2 boneless organic chicken breasts
*3 tablespoons olive oil
*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 organic Monterey Jack cheese
*cilantro for garnish, chopped and sprinkled-optional


Roasting Fresh Chiles:

1. Coat each chile with a little olive oil. You can use a gas stove, or you can broil or grill them.

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. When 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. Or 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.


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 grill. Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees F.

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 (I used my cast-iron skillet), ladle a thin layer of sauce.

9. Lay four tortillas in the dish and ladle another ½ cup 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.



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  1. 1

    Olive — May 14, 2010 @ 5:34 am

    this was a big hit with my family too.. your ecnhiladas look delicious, I love the avocado slices on the side :)

  2. 2

    jo — May 14, 2010 @ 5:42 am

    Great job on your challenge. Yours looks absolutely delicious and love the pics as well. I had a great time with this one.

  3. 3

    C and C Dish — May 14, 2010 @ 7:34 am

    These Enchilada’s look wonderful, delish!

  4. 4

    roxan — May 14, 2010 @ 7:47 am

    Beautiful enchiladas! I think I’ll try to make these on a Sunday. This recipe seems perfect for a Sunday evening, yes? :)

  5. 5

    ap269 — May 14, 2010 @ 10:22 am

    The picture is gorgeous.

  6. 6

    Alta — May 14, 2010 @ 10:44 am

    Wow, these look tasty. Glad yours came out so well. I’m impressed with your light hand on the cheese – that is my downfall when it comes to making things like enchiladas. I’m quite heavy-handed with cheese. Oops.

  7. 7

    Chef Dennis — May 14, 2010 @ 5:27 pm

    I love enchiladas!! great presentation and nice job reworking this classic …thanks for sharing!

  8. 8

    Claudia — May 14, 2010 @ 6:05 pm

    Brava – I love enchiladas and your photos are so lovely. I would love one… anytime now.

  9. 9

    Barbara Bakes — May 14, 2010 @ 8:42 pm

    Your photos are gorgeous. So glad you like the challenge. Thanks for cooking with us!

  10. 10

    Homemade « She lost her keys — May 15, 2010 @ 8:44 am

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  11. 11

    Ruth H. — May 15, 2010 @ 9:08 am

    Your enchiladas look so good! I am waiting for someone to invent smellable internet sites! Great job, and thank you for sharing your efforts!!

  12. 12

    Wolf — May 15, 2010 @ 6:46 pm

    Your finished dish is lovely! It looks yummy!

  13. 13

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    Ronnie Depree — April 26, 2013 @ 12:32 am

    Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.’;

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