INGREDIENTS

Yields 2 servings (3 enchiladas per person)

Red Sauce

Don’t chop the ingredients, leave them whole:

• 2 red tomatoes approx. 1-pound or 225 grams
• 30 grams white onion
• 1 garlic clove peeled
• 2 serrano chile peppers or 1 jalapeño pepper
• 2 cilantro sprigs
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Filling Options – choose to taste:

• ¼-pound or 120 grams chicken breast without bones (previously cooked and shredded) or 180 grams white fresh cheese or any other available vegan filling (e.g. mushrooms)

To Serve:

• 4 corn tortillas
• 1/3 cup vegetable oil
• 1/4 cup sour cream (Crema Mexicana) not heavy cream
• ½ cup fresh white cheese grated finely (Cotija style)
• ½ cup white onion diced in rings

If you like to cook the chicken from scratch:

• ¼-pound raw chicken breast without bones
• 1- liter water approx. just to cover the chicken
• ¼ white onion
• 2 garlic cloves peeled
• 1 teaspoon coarse salt

To cook the chicken:

In a pot, cover the raw chicken with water. Add the onion, garlic clove and salt. Cook until soft and shred with a fork.

PREPARATION

Make the enchilada sauce

1. Set a small pot to high heat and add 3 cups of warm water.
2. Add tomatoes, onion, garlic and chile peppers.
3. Once green tomatoes change its color to pale green, turn it off. If you are using red tomatoes, turn it off once its skin is soft and vou can peel them off. Reserve 1/8 cup of water and discard the rest of the water. Dry the pot.
4. Clean the chile discarding stem and veins accordingly to taste.
5. Don’t chop your green tomatoes as they go directly to the blender. Only if you are using red tomatoes, you need to peel off the skin off first before blending.
6. Chop coarsely onion, garlic and chile and blend them with the tomatoes and 1/8 of saved water.
7. In the same pot, at medium-high, heat 1 tablespoon of oil and fry the salsa.
8. Once the salsa boils, simmer for 3 minutes and then your salsa is ready.

Fry the tortillas and assemble the enchiladas

9. If needed heat your filling and have it ready.

10. In the same pot, heat 1/3 cup of oil, pass tortillas one at a time, 3 seconds each side. Transfer to a dish with a paper towel. Add the        filling and roll or fold them.

11. Place 3 enchiladas per plate and spread 2 tablespoons of sauce inside of each enchilada.

Garnish your enchiladas

12. Cover with the salsa. Drizzle with sour cream, and add grated white cheese on top, white onion rings and cilantro leaves. Enjoy!