Chef's Quick Tip: Chicken Enchiladas

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
Chicken Enchiladas 
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
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