Chicken Enchiladas

Ingredience for chicken

2 lbs chicken breast

salt

pepper

1/4 cup flour for dredging

3 tbsp chili powder

1 tbsp of cumin

4 minced garlic cloves

half of an onion diced

2 cups chicken stock

oaxa cheese (mozzarella works also)

corn tortillas

Chicken filling procedure

1. Season chicken Breast with salt and pepper then dredge in flour

2.In a skillet over high heat sear chicken breast until golden brown on both sides but do not cook all the way through

3.Place seared chicken in a pressure cooker and add seasonings , minced garlic, diced onion, and 2 cups of chicken stock

4. Pressure cook for 45 minutes

5. Once cooked remove chicken and shred with a fork

Ingredience for salsa

2lbs Tomatilos

1 Avacodo

5 garlic cloves

Half an onion

Half a cup of cilantro

2 Jalapeños

Salt to taste

Juice of 1 lime

Procedure for salsa

1.Preheat oven to 400

2.Slice the tomatillos, onions and jalapeños in half and place on a sheet tray

3.Roast the veggies in the oven until they are slightly charred (around 20 minutes)

4.Place all the roasted veggies in an blender with the avocado, cilantro, garlic, and lime juice and blend till smooth

5. Season to taste with salt

Enchilada assembly

1. In a small skillet over medium high heat fill shallowly with vegetable oil

2. Take a corn tortilla and fry for around 30 seconds (tortillas should not be cooked fully)

3. Fill the fried corn tortillas with chicken filling and oaxa cheese (mozzarella works as well)

4.Place enchiladas in a baking dish and pour over salsa then top with more oaxa cheese and bake in the oven at 400 for 20 minutes or until the cheese onto is golden brown