Stacked Green Chile and Chicken Enchiladas – made here with Pumpkin Seed Mole

Stacked Green Chile and Chicken Enchiladas – made here with Pumpkin Seed Mole

I love Daring Cooks challenges – they force me out of my comfort zone as a cook and I especially love how much I learn and grow as a cook each month. Thank you Bunnee of Anna+Food and Barbara of Barbara Bakes for this most excellent adventure!

For this month, the recipe challenge was Stacked Green Chile and Chicken Enchiladas. I grew up a few miles from the Mexican border in Tucson, Arizona. While most American kids were eating PB & J for lunch, we were eating bean burros (Yes, they were called burros, NOT burritos then). Needless to say, this challenge was right up my alley.

One requirement of the challenge was that we make “any homemade Mexican-style sauce.” I chose a Pumpkin Seed Mole that I once had at a fabulous Southwest restaurant in Santa Fe, New Mexico, the Coyote Cafe, famous for its contemporary southwest cuisine. I have been craving this sauce ever since I ate it a few years ago – and now was the perfect time to re-create it.

Ingredients

  • For this month, the recipe challenge was Stacked Green Chile and Chicken Enchiladas. I grew up a few miles from the Mexican border in Tucson, Arizona. While most American kids were eating PB & J for lunch, we were eating bean burros (Yes, they were called burros, NOT burritos then). Needless to say, this challenge was right up my alley.
  • You must cook corn tortillas in oil first or they will fall apart when baking
  • Spreading the mole on cooked tortillas
  • Adding cheese and chicken between the layers
  • Enchilada stacks beofre baking
  • PIPIAN VERDE MOLE (PUMPKIN SEED GREEN MOLE)
  • 2 1/2 cups hulled pumpkin seeds
  • (make sure the white outer shells are removed and you use just the inner green kernel!)
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons canola or peanut oil
  • 2 – 3 cups vegetable stock
  • 1 can (6 ounces) tomatillos and onions
  • 2 diced jalapeños, with seeds and pulp
  • 2 cups diced cilantro leaves
  • 16 large Romaine lettuce leaves, center stems removed
  • 1 handful radish leaves
  • 2 tablespoons green Tabasco sauce
  • 2 tablespoons honey
  • Salt and pepper to taste
Read the whole recipe on Apron Strings