Thursday, May 13, 2010


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 and written by Robb Walsh.

I wasn't able to find any of the required green elements so I ended up making a straight salsa. This dish was so good we copyed it a little while later in a much simpler way. Check out Daring Kitchen for the original recipe or join me in the lazy-ness here:


1 tablespoon olive oil
500g chicken breast fillet
10 enchilada tortillas
1/2 cup of plain yogurt
3/4 cup grated tasty cheese
375g jar chunky tomato salsa
450g can beans

Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Stand for 10 minutes.

Heat tortillas using packet directions.

Empty beans into a microwave-safe bowl. Heat, uncovered, for 2 minutes on MEDIUM (50%) power, or until hot.

Slice chicken. Place 1 tablespoon of beans onto each tortilla. Top with chicken and a little cheese. Roll up tightly to secure. Place onto a greased and lined baking tray.

Spoon salsa and yogurt down centre of enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through

Serve with avocado, fresh coriander and salad


  1. I love the photo. Is that pom seeds as well as corn? Interesting flavor combo!

  2. love this recipe and the picture made me hungry even though i just had lunch. will try this sometime soon with my boyfriend as i have moved in with him and we love to cook.


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