Anyone who knows me well knows that I could eat Mexican food for every meal. This preference stems all the way back to a childhood of begging to go to Taco Bell or to make tacos at home as often as possible. As I’ve gotten older, my Mexican palette has expanded from crunchy tacos with meat and sour cream ONLY to guacamole, enchiladas, Mole and fish tacos. I can make a mean taco, but I decided it was time for me to tackle homemade enchiladas.
I’ve looked at lots of recipes and watched various celebrity chefs make them on TV. I’ve taken note of the components of enchiladas at my favorite Mexican spots and I concluded the following as I developed my recipe:
1) The enchiladas must be chicken enchiladas.
2) The chicken must be shredded so as to absorb the delicious sauce and flavor.
3) The tortillas must be…
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