Chicken Enchiladas with Salsa De Chile Rojo and some Queso Fresco sprinkled on top.
In case you’ve been wondering about the sporadic posts and lack of commenting, I’ve been in Asia for the past month. As much as I love the food of my homeland, eating nothing but Korean and Japanese food for the past thirty days had me itching for a change. Since I’m spending a week at a Napa retreat (a.k.a. my parent’s house), I decided to make the most of the plentiful Mexican supplies while I can. Chicken enchiladas from scratch seemed like a good place to start.
My mom has never been a big fan of the big bold flavours of Mexican food, but my gringo step-father and I grew up surrounded by it, and for me it’s as comforting as a bowl of mac and cheese. Chicken enchiladas are so often a greasy, soggy mess with pasty dried out chicken inside that I’ve given up ordering it in restaurants. When they’re done well though, they’re moist little rolls of flavour that dance around your tongue, putting a smile on your face.
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