Daring Cooks: Stacked Green Chile & Grilled Chicken Enchiladas

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.
Okay, so I am posting this a couple days late but I have a pretty good excuse. My little sister got married on Friday and it ended up being a (good) crazy day! Anyway, all of a sudden, today I remembered that I still haven't posted this. Oops!

My family and I really enjoyed this recipe. In fact looking at the pictures makes me really wish I had some leftovers sitting around somewhere! I am so glad I made these because we have a new family favorite. I have never made enchiladas before, stacked or otherwise, so it was exciting to try something completely new. Also I am really intimidated by chili peppers. Just some weird quirk of mine, I get nervous messing with foods that you should wear gloves to cut into. But I overcame my fear, and I found the chilies really non-intimidating once I started cooking. I originally planned to make my own corn tortillas, but alas that will have to be a project for a future date. These had a lot of steps to follow but each of the steps was dead easy. I did make a different filling than the chicken filling. As I have mentioned on here before, the hubby is not a big meat eater, so I threw together a very simple, non-meat filling.
The recipe for my easy filling is-

1 can of black beans
1 can of sweet corn
1/2 a red onion, diced
1 cup queso fresco, crumbled
cilantro to taste

Mix them all together and add them to the enchiladas.
Here is the link to the rest of the recipe on the Daring Kitchen or they can also be found on finecooking.com here. Special thanks to our hosts, Barbara and Bunee! These were great!