Cooking and Serving Chicken Enchiladas (The process of making chicken…
Cooking and Serving Chicken Enchiladas
Ingredients and where they come from.
Corn Tortillas. I get my corn tortillas from a local Mexican store and the store gets them sourced from a tortilla factory where factory workers help in the process.
Chicken Breasts. I get my chicken breasts from my in-laws who raises and kills their own chickens.
Red sauce. I make my own sauce so I buy the tomatoes, onion, garlic, and red chili peppers at a local farm with a CSA program. I know the people who grow the produce there and love supporting their business!
Cheese. I get Oaxaca cheese at a local Mexican store. I tell the lady behind the counter how much cheese I want and she weighs it and puts it in the bag for me. The store gets the cheese from a factory with workers there that help make the cheese.
Tools to make the food and where they come from.
Instapot. I use this to cook the chicken breasts, so I can shred the chicken. My instapot was a Christmas present from my parents, they bought it at the store, and the store had it delivered from the factory.
Blender. I use the blender for making the sauce. I bought my blender at the store and the store got it from the factory.
Frying pan. I fry the tortillas with a little bit of olive oil. I got my frying pan from a garage sale. The lady I bought it from had used it a little, but wanted something different. She bought it at the store and the store had it sourced from a factory or the supplier.
Casserole dish. My casserole dish came from my grandmother. She used it for many years, but it still has so much life in it. I assume she got it from a store and the store had it delivered from the supplier.
Oven. My oven came with my house. When my house was being built the workers installed it. But prior to that it came from a supplier and the factory.
The process of making chicken enchiladas.
First, I put the chicken breasts in the instapot with some garlic, onion, and a little salt. I set the time for 10 min and let the instapot do its thing.
Next, I start making the sauce. I put the tomatoes, onion, garlic, red chili peppers, and some chicken broth in a blender and blend it all together till it's smooth.
Then, I pour the liquid in a pot and allow it to simmer for a while so the flavors all cook together.
Meanwhile, I start frying the tortillas on a pan. I use a little bit of olive oil and allow the tortillas to soften so they do not crack when I roll them up.
I shred the chicken when it's done cooking and now it's time to build the enchiladas.
I grab a tortilla and put some shredded chicken inside then pour a little of the sauce over the chicken and roll up the tortilla. I put the rolled up tortilla in the casserole dish and do this until the dish is full.
Then I pour the remaining sauce over the tortillas in the casserole dish and cover the top of that with cheese.
I put the casserole dish in the oven and allow it all to come together.
I then grab plates and a spatula and serve the chicken enchiladas on the plates and serve them to my family.