This month we have a fantastic item submitted to us by local chef Daveed Placencia of Daveed Personal Chef Service.

Cooking is an imprecise process. There are just too many variables to stress out about the exact temperature or time of something. Think of cooking as more like an art and less like a science. Just go with it and enjoy the process. With that introduction, let’s throw away those boxed enchiladas and make some real authentic Mexican enchiladas!

Enchiladas

The Tacos

• 1kg of corn tortillas (if you cant find corn use flour, it won’t be the same but it’ll work)
• 2kg of chicken breast
• PAM (or other spray oil)

Boil the chicken breasts as if you were making a chicken soup. Once the chicken breasts are well done take them out and let them cool down.

Once cold, shred the chicken and stuff the tortillas, rolling them into flute tacos.

Lay them one next to another in an oven-proof container until you fill the bottom, spray PAM over all the flutes-tacos.

*You can also fry them one by one in oil, but the oven is way easier.

Once crispy take them out and add the second layer and do the same.

The Salsa

• 1kg tomatoes
• 2 onions
• 2 -3 garlic cloves
• 2 Serrano chilies
• 1 small tomato puree
• Oil
• One spoon of salt
• Half spoon of pepper

Cut in half or quarters the onions and saute them in oil with the tomatoes, garlic and the chilly until they get a golden-dark color and the tomatoes start getting soggy. Let them cold down. Once they have cooled, use a blender to blend them add salt and pepper, taste as you go and add more salt and pepper to your taste.

Put on the fire again to let it thicken. You can add chicken broth if you want for extra flavor, but not to much, you need the salsa to be a little thick.

The Finale

• Salsa
• Tacos
• Mozzarella or manchego Cheese
• Sour cream

Once all the flutes-tacos are done cover them in salsa, then add cheese and cream on top. Enjoy!!