Chicken Enchilada

This is one of my favorite foodie and every time one of my friends from America comes to visit, I tell them to bring a bag of jalapeno peppers and cans of chipotle sauce! You can find canned jalapenos in some supermarkets but nothing beats the fresh ones.


You will need a whole chicken, place in a pot and add a teaspoon of salt and water up to the level of the meat. Pour a can of the chipotle sauce and boil for 30 minutes. Lower the temperature to medium and continue to cook until the meat falls off the bones. Using a thong, throw the bones out  while continue to simmer the meat until there is a reduction in the liquid to a point where the sauce thickens.


To make the salsa, chop into quarters around 6 tomatoes, 3 onions, and 6 jalapeno peppers, a handfull of cilantro leaves and roughly blend it along with a teaspoon of salt, sugar, and 2 tablespoons of worsteshire sauce in a blender. 


Using a large tortilla, wrap a handful of the chicken like a big eggroll and put it on a platter. Add 2 slices of cheddar cheese on top and pour the salsa to cover the cheese. Add some (3 to 4 tablespoons) of the chipotle liquid from the pot and microwave or bake the enchilada until the cheese melts. Sprinkle salt and pepper and serve.