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.
Reduce heat, cover, and simmer until chicken is cooked through. Transfer to bowl using slotted spoon and cool. Discard bay leaf. Reserve liquid.
Cool slightly before assembling.