Stacked Red Chile & Grilled Chicken Enchilada - A Daring Cook's 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.
I was pretty excited about this month's challenge. I love Mexican foods and especially spicy foods so I knew that this would be fun. I also had never made my own red or green chile sauce, even though I've thought about doing it a few times, just never have actually done it.

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Ingredients
1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams - roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)7-8 ounces Tomatillos (about 4-5 medium)212 grams - peel, remove stems4 cups Chicken broth (32 ounces/920 grams)1 clove Garlic, minced2 teaspoons yellow onion, minced1 teaspoon dried oregano½ tsp Kosher salt (add more to taste)¼ tsp Black Pepper (add more to taste)2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)Hot sauce, your favorite, optional2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)Kosher salt and pepper12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)Cilantro for garnish, chopped and sprinkled optionalDirections:

Roasting Fresh Chiles

1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.
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. As 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 (it rarely does for me). 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.
5. DO NOT RINSE!

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.
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The recipes above are straight from The Daring Kitchen post for this month's challenge. If you would like to check out what the others have done and the recipes please go to The Daring Kitchen website!