Recipes Page

INGREDIENTS
1 pound skinless, boneless chicken breast halves
12 (10 inch) flour tortillas
8 ounces of Queso Fresco
19 ounces of green Tomatillo Salsa

DIRECTIONS
In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the green Tomatillo Salsa.
Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted. Enjoy!

INGREDIENTS
10 (8 inch) flour tortillas
2 cups Queso Oaxaca
2 avocados - peeled, pitted and sliced
2 teaspoons of Tomatillo Salsa
Sour Cream
Cilantro

DIRECTIONS
Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Cut the quesadillas into triangles and serve with avocados, sour cream, cilantro and tomatillo salsa.

INGREDIENTS
10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 1/2 cups vegetable oil
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chipotle peppers in adobo sauce
1 tablespoon salt
2 avocados - peeled, pitted and diced

DIRECTIONS
Heat oil in large sauce pan and carefully drop in cut up tortillas. Fry until golden brown and crunchy. Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing excess oil. Sprinkle salt on top of tortillas, trying to coat both sides.
Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
In a saucepan heat chicken broth, chipotle chili and pureed vegetables. Bring to a boil and then serve. Prior to serving, add tortillas and avocado cubes to soup or place tortillas and avocado cubes into individual serving bowls. Buen provecho!