Enchiladas Mexicanas
NALANI HALL PREPARES CHRISTOPHER CASTRO-SALGADOʼS
ENCHILADAS MEXICANAS RECIPE
NALANI’S
REFLECTION
Our hands are a medium
that our gifts flow through.
We harness the energy of love
and compassion that dwells
in our hearts. We guide each
other to use our hands as a tool and break down
the barriers that divide us. When someone shares
a favorite food from their culture, they wrap us in
the graceful arms of their ancestors. We begin to
realize how the ingredients used in a Dominican
stew can be the same ingredients used across the
Atlantic. The rolling of sticky dough and frying
of sliced plantain feeds hunger, breaks stigmas,
and unites a divided world. It takes a simple step,
finding someone and sharing with them how to
make bread for others.
Enchiladas Mexicanas
(Mexican Enchiladas)
INGREDIENTS
1 chicken breast
18-20 tortillas
3-4 cups water
Oil
1 teaspoon salt
Sour cream
8 tomatillos, washed and peeled
Queso fresco
1 garlic clove
Onion rounds/slices
1/4 onion, diced
Avocado slices
3 jalapeño peppers
Romaine lettuce, finely chopped
PREPARATION
Place chicken breast in a pot, add salt, and cover with water. Place
pot over high heat and bring to a boil. Once boiling, turn heat down
to medium. Simmer for 15 minutes.
Pour chicken broth water into a separate pot and set chicken aside
to cool.
Place tomatillos, jalapeño peppers, garlic clove, and onion into the
chicken broth and boil for approximately 8 minutes or until tomatillos
change color.
Pour entire pot contents into a blender and blend to make green
salsa.
Heat oil in a pan and slightly fry all tortillas quickly on both sides.
Avoid letting tortillas break apart, get too crisp, or burn.
Shred cooled chicken.
In a separate pan, heat the green salsa.
Place slightly fried tortillas in the pan with salsa and flip to cover
both sides with salsa.
Place sauced tortillas on a plate and add desired amount of chicken
in center. Then roll tortillas, keeping chicken inside.
Once the desired number of enchiladas are on a plate, top with more
green salsa.
Add desired toppings like lettuce, cheese, onion rounds, avocado,
and sour cream on top.
Repeat until you have made all your plates. Serve and enjoy!
Nalani facilitates a group discussion during an outdoor class.
10 FROM A KITCHEN IN THE WORLD HOUSE