Hello! After missing last month's Daring Cooks challenge, I was determined to not miss this month. A Mexican themed meal was presented as a challenge in celebration of Cinco de Mayo. Hooray! Super-easy to veganize too. Thanks so much for the recipe, Barbara and Bunnee!
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken (I used Seitan!) 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.
First off, I made up some of the white seitan from Viva Vegan, Terry Hope Romero's new book (which, by the way, I am sooooo excited to start making more recipes from!).
I used the recipe provided in the challenge for the Green Chile sauce, with minimal changes:
1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) (roast, peel, remove seeds, chop coarsely)
About 4-5 medium Tomatillos (peel, remove stems)
4 cups Vegetable broth
2 cloves Garlic, minced
1 tsp granulated onion
1 teaspoon dried oregano
½ tsp sea salt (add more to taste)
¼ tsp Black Pepper (add more to taste)
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
squirt of hot sauce
1. Roast your chiles (chopped) and tomatillos (halved, face down) on 400F for about 20 minutes or so
2. After cooling for a bit, puree in a blender or food processor.
3. Add the tomatillos to the saucepan along with the vegetable broth, chopped green chiles, granulated 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 slurry 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.
To assemble enchiladas, you need baking dishes big enough to accommodate 4 small tortillas laying flat (I used two), small tortillas, spinach, seitan, vegan cheddar cheese (I used Daiya), and the roasted green chile sauce. Spread a thin layer of sauce on the bottom of your baking dishes and lay 4 tortillas down. Alternate ingredients, stacking the enchiladas upwards (I used 3 tortillas for each serving size), ending with more sauce and cheese on the very top. Spoon any leftover chile sauce you have into the dishes (don't worry if it looks like they are swimming, it thickens up and is a good amount of sauce.)
Bake for 20 minutes on 400F. Let rest 10-15 minutes before serving. Delicious, and even better the next day, as leftovers!