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I don’t know what it is, but I’ve gotten the SouthWest Flavor Bug!
Actually, I’ve had it for decades, love the combination of fire roasted flavors, spicy spices and herbs, meats, beans and such.
So, here’s a recipe for something a bit NON traditional as far as an Enchilada goes, as it’s not rolled up, but layered! All the flavors are there, and it looks FABULOUS when dished up and plated to serve!
Let’s get to it!
Baked Chicken Enchilada Verde
- White corn tortillas
- Diced chicken
- Garlic
- Onions
- Black beans
- Sliced Tomatoes
- Fire roasted green peppers (Ortega)
- White corn
- Oregano
- Cumin
- Cilantro
- Dark Chili Powder
- Smoked Pasilla Peppers
- Ortega Green Chiles
- Green Enchilada Sauce
- Pepperjack Cheese/Queso Blanco (soft Mexican cheese)
- Ovenproof baking dish
Chicken Stuffing
- Soak two Pasilla Chiles in warm water 10 minutes
- De-seed and rough chop (save water, strain if needed)
- In deep side pan/dutch oven
- Four table spoons EVOO
- Two lbs. boneless/skinless chicken breast diced to your size
- 2 medium sized diced onions of your choice (I like red onions)
- Half cup diced garlic (use food processor, make a lot, store in EVOO)
- Saute till chicken is done
- Add smoked Pasilla Chiles
- Add 7 oz. diced roasted Ortega chiles (in a can)
- Add corn from two cobs fresh white corn (do NOT use canned corn!)
- 2 tbl spoon cumin
- 2 tbl spoon oregano
- 2 tbl spoon dark chili powder
- 1 cup rough chop cilantro
- Cook until incorporated
- ½ cup Pasilla Chile water
- ½ cup green enchilida sauce
- Cook till liquids evaporate and mix is thickened
- (If too wet, add enough refried beans from can to thicken)
Assembly
- Line baking dish with tinfoil (saves mess!)
- Brush tinfoil with EVOO (saves sticking)
- Coat bottom of pan with thin layer Green Enchilada Sauce
- Lay fresh white corn tortillas to cover pan (cut in half to fit if needed)
- Spoon in layer of chicken stuffing
- Grate layer pepper jack cheese/or mix with Queso Blanco (soft Mexican cheese)
- Layer black beans and cover that with grated cheese
- Layer thick sliced heirloom tomatoes and cover with grated cheese
- Cover with white corn tortillas
- Cover with green enchilada sauce
- Repeat layer if desired
- Cover with tin foil and bake half hour at 425F
- Uncover, add grated cheese to top, brown for 5-10 minutes in oven
Let sit 10 minutes.
Plate and serve with sides of choice.
- Cilantro/cucumber salad w/lime-diced red onions, diced heirloom tomatoes
- Refried beans (spice them up! Add stuff to them, top with cheese and brown it)
- Spanish Rice (spice it up! Chicken stock, onions, garlic, Mexican spices, tomato paste)
- Any veggies of your choice.
For REAL thrills, grill the corn and chicken and tomatoes over a hard wood fire in your BBQ for flavor!
Brush the tortillas with EVOO and grill them for about a minute on both sides over hot coals.
Roast some red bell peppers (or buy Italian ones in jars) and dice up into black beans.
That’s it! Course, you COULD make your own enchilada verde sauce from tomatillos, but that’s for another day!
Mangiamo!
[Photo: Chopped chiles verde await their fate. (source: Sekaino Ai via Flickr)]
15 Comments
Rayne, I imported txt file, I tried to format and ended up with this.
I even formatted it all before I hit save, it’s a mess.
Again.
As to pictures, I couldn’t find any of the images I wanted in Creative Commons that weren’t all rights reserved.
Wish I could figure out what I’m doing wrong with the bullet function.
Let me check this: Just what IS the bullet function code? Perhaps I’ve got it wrong?
In HTML, you need to use two different tags; I’ll show them here in brackets so they display rather than carets since the editor for comments will see the carets as instructions for rendering.
First, indicate that the section of content has an unordered list (the ul tag); second, label each item as a list item (the li tag) — like so:
[ul]
[li]Ingredient A[/li]
[li]Ingredient B[/li]
[li]Ingredient C[/li]
[/ul]
And don’t forget to end all tags once opened. If I swap out the brackets in the example with right/left carets, here’s what it looks like:
When in doubt and if you have the time, go to W3 Schools and check out their lessons and examples of HTML. They can show the code both raw and rendered so you can see how it works.
I’ll take a look from the backend at your post to see if there’s anything I can do to fix it; it’s not illegible, I’m sure hungry and determined folks will be able to figure out how to fix this tasty-sounding dish.
I had no idea I had to use the UL and /UL tags!
I was just using the LI tags.
Doh!
It might work without the ul tags, but whenever I look at posts in back end in HTML view, the ones which render properly do include the ul tags.
I think most folks can read your post as is, probably not necessary to worry about the tags on this one.
Am looking for a nice chile verde photo right now for this post. ;-)
I just reformatted it, how’s it look?
The UL tags were the key!
Pics wise, with the FDL guidelines it’s really almost impossible to find creative commons pics as most Flicker photos are all rights reserved and the authors of said pics don’t allow downloading and reposting.
I’ll just have to take pictures whenever I cook something and load to photobucket.
When making dinner, and in a hurry to feed the other one, taking pics often is forgotten!
LOL
Thanks for all your help!
it looks like it will taste good!
For once – I shall NOT challenge you on a recipe.
YUM!
*smooch!*
Larue,
This looks beautiful About what size total of the green enchilada sauce, and brand preferred? I think I’ll grill everything as you suggest. Yummy!
Back atchas Kelly, hope you and yours are enjoying a day off!
Yeah, it’s tasty stuff.
After a night in the frig, the reheats are intense!
*G*
Just finished London broil sliced razor-thin, with mushrooms in sour cream, and local tomato salad bathed in California olive oil and TJ’s white balsamic vinegar. And a glass of Malbec. Oh summer!
Depends on the size of your baking dish to begin with.
Just figure a 1/4 inch deep layer of sauce when ever you use it.
There are so many good Mexican food brands of sauces out there, most all the name brand ones are good. Check the ingredients on the can for NO fructose corn syrup, for all the items you’d EXPECT to have in the sauce, and go for it.
Tia Rosa
El Mexicano
La Victoria
Las Palmas
All are great, as I’ve used them at one time or another.
And yeah, grilling the items takes the dish to a whole ‘nother level. Outstanding flavors.
Oh, and you can add an extra layer of red onion slices in there, too. Just peel and cut off both ends of the onion, and put it whole onto your bbq and let it smoke up a bit, also.
Thanks to all for the comments! And again BIG thanks to Rayne for uncovering the problem I was having with the HTML editing! Solved at last! Bless her!
Hmmmm . . . perhaps, some nice Sauza Anjeo, some fresh peaches, ice, maggie mix, lil fresh lime juice, blended and ‘brollied for all! First pitcher goes to Rayne!
*G*
Mangiamo!
*drooling*
*G*
Mmmm…could have used that first pitcher a while ago, have been drinking sangria instead.
What’s on tap for your next cooking project, Larue?
Good question, I’m being drawn into this on a more regular basis.
*G*
I did a whole year’s worth food posts at another blog site once.
I’m thinking, I may want to revisit them and update a few for Seminal.
I’m REALLY tempted to start with my stocks and sauces how to.
Although most folks don’t cook from scratch that heavily anymore, I’d bet those not familiar with the restaurant processes might find it all interesting.
Your thoughts on that?