Daring Cooks - Stacked Enchiladas

This has been a crazy month, so it was a relief to have a less time-consuming recipe for the challenge.

 First time saver - salsa verde from last year. The challenge included a recipe for this, but the tomatillos in the stores here leave a lot to be desired. It'll be another month or two before they're really in season. I stirred in some cream to balance out some of the acidity.

I DID make the tortillas, and the suggestions with the challenge made a huge difference. Reducing the amount of water and letting the masa sit for 30 minutes left me with dough that was amazingly easy to work with. It didn't stick to the press or the griddle and the tortillas puffed like pitas as they cooked. They stayed soft for much longer too.

The filling was the best part of this dish. I coated chicken thighs with chili powder and threw them and some anaheim chilis on the grill. The smell of roasting peppers is just incredible. I chopped all of that up with some onions and sweet corn, sauteed it and layered it with the sauce, tortillas and some cheese in a baking dish.

Kat had a friend over that morning to work on her car, and this was a great lunch for them and saved us all from low blood sugar crazies!

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.