A dish that often comes to mind when you think of Mexican food is Enchiladas which are made with corn tortillas rolled around a filling such as meat, cheese, beans or vegetables, and then covered in a savoury sauce.
Serves 2 as a meal, or 4 as a side dish
1 pkg Chicken Tinga c/o Haus Sausage Co
1 Jar MAiiZ Salsa Roja
1 pkg Cheese Curds
1 pkg MAiiZ 7″ Tortillas
*1/4 cup veg oil of choice
Preheat oven to 375oF
First, in a large frying pan gently bring Chicken Tinga Mix to simmer for 5 minutes. Add in up to ¼ cup of water or chicken stock to keep it moist. Alternately, you can sous vide the Chicken in the bag on a low to medium simmer.
Brush the tortillas with a mix of 80% water/20% oil and place in med/hot-hot non-stick or cast iron pan for about 20 seconds on each side (until they release easily). They should not become crisp, only pliable. Place them in a warm tea towel that has been LIGHTLY spritzed with water.
Fill each one with a 1-2 table spoons of chicken, roll-up the tortillas and place them in a parchment-lined baking dish. Lastly, cover with salsa or sauce of choice, top with Cheese Curds and bake in the oven until the cheese curds are melty and delicious! Use a wide flipper to move enchiladas onto a plate and serve immediately.