Eat your greens!
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 http://www.finecooking.com and written by Robb Walsh.
Its daring cooks time again, I can hardly believe how often this keeps happening – maybe I’m doing too many challenges! For this month, in honor of Cinco de Mayo we were challenged to make a mexican sauce and create an enchilada dish. The hosts, Barbara of Barbara Bakes and Bunnee of Anna+Food chose a Stacked Green Chile & Grilled Chicken Enchilada but allowed us plenty of leeway to create any sauce we wanted. I had two ideas in mind when I searched for the recipe: I wanted to make a vegetarian dish, and I wanted the vegetables to be seasonal and local – that ruled out the tomatillo sauce that was suggested, though perhaps I’ll come back to it some time later in the summer.
I found a recipe on epicurious.com for cheese enchiladas with green sauce – suprisingly the green does not primarily denote green chilies but rather this is a sauce made with spinach and cilantro (and some green chilli, though I should have added more…). I made the sauce per the recipe but added some grilled vegetables in the enchiladas before rolling them up.
I happened to do my cooking on may 5th so it actually was a cinco de mayo celebration (I didn’t have any mexican beer in the fridge though, I really should plan ahead better!) The enchiladas came out tasty but not exceptional – the sauce was a little bland, and there was an aweful lot of fat (cream, butter, sour cream) in it. I don’t think I’d make it again. But it was fun to try, and definitely something I wouldn’t normally make: so once again the daring cooks got me out of my kitchen comfort zone and had me trying something new!