Chef's Quick Tip: Chicken Enchiladas

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This week, Chef Hugo from Evarito's Mexican Kitchen & Bar, shows Tina Redwine how to make Chicken Enchiladas.

If you have any questions, please email tredwine@news12.com.

Chicken Enchiladas 

Salsa:

4 ea plum tomatos

8 ea tomatillos

1 ea white onion

2 ea serrano peppers

2 tbsp salt

1  1/2 qts water

Boil everything  together for about 10 minutes on  high heat until soft then blend it and reserve.

Pulled Chicken:

1 1/2 lbs. chicken breast

3 qts. water

1/4 ea. onion

2 ea. bay leaves

3 tbsp. salt

5 ea. black peppercorns

Simmer the chicken with the rest of the ingredients for about 20 min, let it cool down a little

and shredd it,  reserve  and save the liquid too.

 Red Adobo:

5 ea. guajillo pepper

1/4 ea. cinnamon stick

1/2 tsp. cumin

1 tsp. fresh oregano

5 ea. garlic

1/4 ea. onion

Directions: 

Roast all the ingredients on a frying pan on medium heat for about 2 min. blend until everything

is incorporated.

In a skillet fry the red paste with some oil of your preference and once the paste is fried and 

cooked add the pulled Chicken and about 2 cups of the chicken broth, simmer for about 10 min

adjust the salt and reserve.

Chef Hugo 

Evarito's Mexican Kitchen & Bar

16 N Main St, Norwalk, CT 06854

www.evaritos.com

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