This traditional Mexican recipe is easy to prepare and very tasty. If you like it you’ll want to plan an evening at Flor de Canela during your next trip and remember to ask the waiter about the dish of the month, which showcases classic recipes from different parts of Mexico. For more recipes and cooking tips sign up for a cooking class too.
90g shredded cooked chicken breast
80g cotija cheese
4 corn tortillas
100ml of guajillo chili sauce
44g guajillo chili pepper (dried chilies)
Clean the chilis and remove the veins (along with the seeds they are the spiciest part of the chili). Quarter the onion and half the garlic. Boil in half a liter of water and blend. Preheat a frying pan and gently cook the sauce until it has a smooth consistency. Season and set aside.
For the enchiladas, dice the potato and carrot and cook in a pan with the shredded chicken. Season. Heat in oil and fry the tortillas. Remove from heat before they become crispy. Coat the tortillas in sauce, add the filling and fold in half. Serve on a bed of shredded lettuce, sprinkle with cotija cheese and a dash of sour cream. You can also garnish with avocado slices or asparagus spears.