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RECIPE
Food that will inspire you and soothe your soul.
The secret to any great enchiladas is to fry the tortillas in a little oil before filling them and rolling them.
INGREDIENTS
12 Corn tortillas
1 Cooked Chicken Breast
5 Tomatoes
1/2 Onion
2 Garlic Cloves
1 bunch Fresh cilantro
1 Chile Serrano
1 cup Gouda Cheese
To taste Kosher Salt
1/3 cup Vegetable broth (optional)
30
COOK TIME
Gluten-Free
INGREDIENTS
12 Corn tortillas
1 Cooked Chicken Breast
5 Tomatoes
1/2 Onion
2 Garlic Cloves
1 bunch Fresh cilantro
1 Chile Serrano
1 cup Gouda Cheese
To taste Kosher Salt
1/3 cup Vegetable broth (optional)
30
COOK TIME
Gluten-Free
RECIPE PREPARATION
On chilly days, indulge yourself with carbs and creamy sauces.
Steam the tomatoes, onion, chile and garlic. Once cooked blend all together with the vegetable broth (you can add water as well) and cilantro. Season with salt.
Strain the sauce and set aside.
In a hot pan add avocado oil and start fast frying the tortillas. This means one side, the other side and take out. Pat dry any excess oil.
Divide the sauce into two parts. In the first half add the shredded cooked chicken and fill the tortillas with it. Roll all the tortillas to form tacos and add them to a deep , oven-safe, dish. Pour the remaining salsa on top and sprinkle with cheese.
Bake the dish in the oven for 15 minutes at 200ºC, or until the salsa is bubbly and the cheese is melted and crispy.
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