Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna + Food have chosen a delicious Stacked Green Chile and Grilled Chiken 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.
Wow, time does fly fast! I still remember doing last month's challenge and here I am posting this month's challenge again! To be honest, I didn't think I would be doing this challenge because I couldn't find tomatillos but then I read the other DC's posts on the forums that using green tomatoes was a good substitute and so here I am. I used green tomatoes instead of tomatillos and I'd have to say it really tastes good! So good that I ate it for lunch and then I ate another plate for dinner--all in one day :)
I wanted to stay as close to the original recipe, so I made it with the green tomatoes for the tomatillos, otherwise everything was the same as given recipe, oh and the peppers, I used local peppers here called siling haba since I can't find Anaheim chiles. The smell of the peppers and tomatoes being grilled was heavenly. 
I also made a simple corn and mango salsa to go with my enchiladas, I just seasoned it with cayenne pepper, salt and a little lemon juice. It went very well with the rich taste of the cheese. 
Thank you Barbara and Bunnee for this month's challenge, I enjoyed making this as much as eating it!
It's great that the recipe worked with the green tomatoes! Glad you liked it-I really enjoyed this one too, and wish I could have made more variations.
ReplyDeleteYou did a really lovely job with this challenge. Your enchiladas look terrific and it sounds like you really enjoyed them. I hope you are having a great day. Blessings...Mary
ReplyDeleteNice enchiladas. I also could not find fresh tomatillos but I found canned ones. Its was good....a super with guests and 2 lunches for me lol.
ReplyDeleteSo glad you were able to find a substitute for the tomatillos and enjoyed the challenge. Your corn and mango salsa sounds delicious. Thanks for cooking with us!
ReplyDeleteYour enchiladas look so cheesy good!! I really like the idea of the salsa with it as well - sounds really refreshing and light along side the enchiladas.
ReplyDeleteYour salsa looks so colorful, a great accomplaniment to the enchiladas! Great job on the challenge!!
ReplyDeleteNice enchiladas! Looks delicious! I'm intrigued with the sweetcorn and mango salsa! Sounds very nice!
ReplyDeleteYour stacked enchilada looks awesome..especially with the perfect amount of oeey gooey cheese! Absolutely love the corn mango salsa as an accoutrement!
ReplyDeleteGreat to hear that the recipe worked with green tomatoes. We went nuts and used gooseberry jam, which actually worked really well. Love your corn and mango salsa, it must have been great with the tasty enchiladas! I'm glad you enjoyed the challenge!
ReplyDeleteYour stacks are making me drool...richness of cheese indeed! Our salads are similar. Great minds think alike. ;)
ReplyDeleteSo good to have another use besides Fried Green Tomatoes! Yours looks yum!
ReplyDeleteHa!ha! I guess we had the same idea coz i had 2 servings of the enchiladas as well, lunch and dinner. Good idea for the substitute. Your salad sounds good=;)
ReplyDeleteBeautiful job! I love your salsa!
ReplyDeleteyummy enchiladas, Dahlia! I couldn't find tomatillos too not even green tomatoes so I just used regular ones, works too. I like your corn and mango salsa , I'll give it a try :)
ReplyDeleteBeautiful bake - loving the salsa!!
ReplyDeleteI can relate to not having tomatillos either but i'm glad you still continued with the challenge and made these wonderful enchiladas! if it were me, i would also finish it all in one day :D
ReplyDeleteWhen my garden is towards the end of its run and I am harvesting green tomatoes- I will have to try this.
ReplyDeleteTomatillos- if you are able to get your hands on them- are pretty unique. And so funny they are pretty gelatinous. I often make just plain salsa with them and after they sit in the fridge they become gel.
This enchiladas thing just makes me drool... I mean who could really resist that creamy, cheesy, scrumptious look of your enchiladas right? :-)
ReplyDeleteSawadee from Bangkok,
Kris