Ingredients
2 fillets Chicken
1 Onion (diced)
1 can Canned crushed tomatoes
1 can Canned red kidney beans
2 tsp Cumin powder
2 tsp Nutmeg powder
2 leaves Bay leaf
1 packet Tortilla
100 grams Pizza cheese
100 grams Pasta sauce of you choice
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Boil the chicken throughly. (Or you can microwave) Fry the onion with olive oil for 3~4 minutes while boiling the chicken. Turn off the heat, add the canned tomatoes and cook lightly. Meanwhile, drain the red kidney beans in a sieve and rinse with water. Drain the beans very well and add to the tomatoes. Add the ingredients and simmer. When the beans are tender, turn off the heat. Mash with a masher. When the beans are mashed well and resemble mashed potatoes, turn on the heat again and simmer for 1~2 minutes. Then the sauce is done! Shred the cooked chicken when it has cooled. Shred it thinly by pulling apart along the muscle fibers. Keep it aside on a plate. Put the chicken and sauce on a tortilla and wrap. Be creative how to shape the tortillas so that you can line them in a baking tray. Then put tomato pasta sauce of your choice, cheese and jalapeno on top. (Don't use jalapenos for children.) Preheat the oven to 400F/200C, bake for about 10 minutes and it's done! (I recommend baking on the upper shelf of the oven).
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Pure ground ancho — sweet-earthy for mole, enchilada, chili
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
700+ recipes from Mexico's 32 states — definitive overview