• Kip Mexican Cooking Day 2 Chicken Enchiladas | Vegetable Enchiladas (V)| Rice and Beans | Cinnamon Sugar Churros 

🐔 Enchilada Sauce 

This easy and flavourful sauce makes a delicious base for enchiladas. 

Makes: 3L 

Preparation time: 30 minutes 

Execution time: 1 hour  

INGREDIENTS 

• 2 chile pasilla, toasted 

• 2 ancho chiles, toasted 

• 2 guajillo chiles, toasted 

• 8 tomatoes, halved, charred in the oven 

• 2 medium onions, halved, charred in the oven 

• 8 cloves of garlic, charred 

• 1 L chicken stock 

• 1 tbsp Mexican oregano 

• 1 tsp cumin powder 

• 1 tsp salt 

METHOD 

1. Heat the chicken stock in a sauce pan over low heat. When it reaches a simmer, add the toasted chiles into the pot, and turn off the heat. Let them soak for 30 minutes- 1 hour, or until they are soft and pliable. 

2. To toast the garlic, onions and tomato, turn the grill setting on high in your oven, and toast each until there is a light char on about 15% of the skin. 

3. Place all of the ingredients in a blender, and puree until smooth. 

4. Place the ingredients into a saucepan and cook the sauce over medium-low heat until the sauce reduces to the consistency of thickened cream. 

🌿Vegetarian Enchilada Sauce 

This easy and flavourful sauce makes a delicious base for enchiladas. 

Makes: 3L 

Preparation time: 30 minutes 

Execution time: 1 hour  

INGREDIENTS 

• 2 chile pasilla, toasted 

• 2 ancho chiles, toasted 

• 2 guajillo chiles, toasted 

• 8 tomatoes, halved, charred in the oven 

• 2 medium onions, halved, charred in the oven 

• 8 cloves of garlic, charred 

• 1 L vegetable broth or water 

• 1 tbsp Mexican oregano 

• 1 tsp cumin powder 

• 1 tsp salt 

METHOD 

1. Heat the chicken stock in a sauce pan over low heat. When it reaches a simmer, add the toasted chiles into the pot, and turn off the heat. Let them soak for 30 minutes- 1 hour, or until they are soft and pliable. 

2. To toast the garlic, onions and tomato, turn the grill setting on high in your oven, and toast each until there is a light char on about 15% of the skin. 

3. Place all of the ingredients in a blender, and puree until smooth. 

4. Place the ingredients into a saucepan and cook the sauce over medium-low heat until the sauce reduces to the consistency of thickened cream. 

🐔🌮 Chicken Enchiladas 

Enchiladas are a traditional Mexican rolled tortilla dish stuffed with chicken or vegetables, and baked in the oven. 

Serves: 4 

Preparation time: 30 minutes 

Execution time: 1 hour  

INGREDIENTS 

• 6 corn tortillas 

• 200ml enchilada sauce 

• 25g cotija or queso fresca cheese 

For the shredded chicken: 

• 1 chicken breast (170g)

• 200ml chicken broth

Serve with (optional):

• Shredded lettuce 

• Sour cream 

• ½ lime, quartered 

• 1 sprig coriander, chopped 

METHOD 

1. To prepare the shredded chicken, place the chicken breast and chicken broth in a covered pot, and simmer it on very low heat for 2 hours until it is tender and falling apart. Use 2 forks to pull the meat into strands. Season the chicken meat to taste with salt. 

2. To prepare the enchiladas, place the enchilada sauce in a wide bowl, at least the same size width as the tortilla. Also, prepare a baking dish to place the rolled enchiladas in. 

3. Preheat an oven to 150C. Dip the tortillas into the enchilada sauce, place about 30g of the chicken inside of one of the tortillas and roll it up. Place the rolled tortilla into the baking dish. Repeat with the remaining tortillas and chicken. 

4. Top the enchiladas with a few spoons more of the enchilada sauce, and sprinkle some cotija cheese on top. Cover the baking dish with aluminium foil. 

5. Bake the enchiladas for 25 minutes covered. Remove the foil for the last 5 minutes and continue baking. 

6. Garnish the enchiladas with chopped coriander and limes. 

7. To reheat, place the enchiladas in the microwave for 1.5-3 minutes or until warmed through. Alternatively, reheat in an set to 150C for 15-25 minutes or until warmed through. 

🌿🌮 Blackbean and Cheese Enchiladas 

Enchiladas are a traditional Mexican rolled tortilla dish stuffed with chicken or vegetables, and baked in the oven. 

Serves: 4 

Preparation time: 30 minutes 

Execution time: 1 hour  

INGREDIENTS 

• 6 corn tortillas 

• 200ml vegetarian enchilada sauce 

• 30g cotija or queso fresca cheese 

• ½ lime, quartered 

• 1 sprig coriander, chopped 

• 1 can of black beans (420g), drained and rinsed

• 1 onion, minced, sauteed 

METHOD 

1. To prepare the enchiladas, place the enchilada sauce in a wide bowl, at least the same size width as the tortilla. Also, prepare a baking dish to place the rolled enchiladas in. 

2. Preheat the oven to 150C. Dip the tortillas into the enchilada sauce, place about a few spoons of the beans and cotija cheese inside of one of the tortillas and roll it up. Place the rolled tortilla into the baking dish. Repeat with the remaining tortillas and chicken. 

3. Top the enchiladas with a few spoons more of the enchilada sauce, and sprinkle some cotija cheese on top. Cover the baking dish with aluminium foil. 

4. Bake the enchiladas for 25 minutes covered. Remove the foil for the last 5 minutes and continue baking. 

5. Garnish the enchiladas with chopped coriander and limes. To reheat, place the enchiladas in the microwave for 1.5-3 minutes or until warmed through. Alternatively, reheat in an set to 150C for 15-25 minutes or until warmed through. 

🐔 Enchilada Sauce 

This easy and flavourful sauce makes a delicious base for enchiladas. 

Makes: 3L 

Preparation time: 30 minutes 

Execution time: 1 hour  

INGREDIENTS 

• 2 chile pasilla, toasted 

• 2 ancho chiles, toasted 

• 2 guajillo chiles, toasted 

• 8 tomatoes, halved, charred in the oven 

• 2 medium onions, halved, charred in the oven 

• 8 cloves of garlic, charred 

• 1 L chicken stock 

• 1 tbsp Mexican oregano 

• 1 tsp cumin powder 

• 1 tsp salt 

METHOD 

1. Heat the chicken stock in a sauce pan over low heat. When it reaches a simmer, add the toasted chiles into the pot, and turn off the heat. Let them soak for 30 minutes- 1 hour, or until they are soft and pliable. 

2. To toast the garlic, onions and tomato, turn the grill setting on high in your oven, and toast each until there is a light char on about 15% of the skin. 

3. Place all of the ingredients in a blender, and puree until smooth. 

4. Place the ingredients into a saucepan and cook the sauce over medium-low heat until the sauce reduces to the consistency of thickened cream. 

🐔🌮 Chicken Enchiladas 

Enchiladas are a traditional Mexican rolled tortilla dish stuffed with chicken or vegetables, and baked in the oven. 

Serves: 4 

Preparation time: 30 minutes 

Execution time: 1 hour  

INGREDIENTS 

• 6 corn tortillas 

• 200ml enchilada sauce 

• 25g cotija or queso fresca cheese 

• ½ lime, quartered 

• 1 sprig coriander, chopped 

For the shredded chicken: 

• 1 chicken breast (170g)

• 200ml chicken broth

METHOD 

1. To prepare the shredded chicken, place the chicken breast and chicken broth in a covered pot, and simmer it on very low heat for 2 hours until it is tender and falling apart. Use 2 forks to pull the meat into strands. Season the chicken meat to taste with salt. 

2. To prepare the enchiladas, place the enchilada sauce in a wide bowl, at least the same size width as the tortilla. Also, prepare a baking dish to place the rolled enchiladas in. 

3. Preheat an oven to 150C. Dip the tortillas into the enchilada sauce, place about 30g of the chicken inside of one of the tortillas and roll it up. Place the rolled tortilla into the baking dish. Repeat with the remaining tortillas and chicken. 

4. Top the enchiladas with a few spoons more of the enchilada sauce, and sprinkle some cotija cheese on top. Cover the baking dish with aluminium foil. 

5. Bake the enchiladas for 25 minutes covered. Remove the foil for the last 5 minutes and continue baking. 

6. Garnish the enchiladas with chopped coriander and limes. 

7. To reheat, place the enchiladas in the microwave for 1.5-3 minutes or until warmed through. Alternatively, reheat in an oven set to 150C for 15-25 minutes or until warmed through. 

🌿🌮 Blackbean and Cheese Enchiladas 

Enchiladas are a traditional Mexican rolled tortilla dish stuffed with chicken or vegetables, and baked in the oven. 

Serves: 4 

Preparation time: 30 minutes 

Execution time: 1 hour  

INGREDIENTS 

• 6 corn tortillas 

• 200ml enchilada sauce 

• 30g cotija or queso fresca cheese 

• ½ lime, quartered 

• 1 sprig coriander, chopped 

• 1 can of black beans (420g), drained and rinsed

METHOD 

1. To prepare the enchiladas, place the enchilada sauce in a wide bowl, at least the same size width as the tortilla. Also, prepare a baking dish to place the rolled enchiladas in. 

2. Preheat the oven to 150C. Dip the tortillas into the enchilada sauce, place about a few spoons of the beans and cotija cheese inside of one of the tortillas and roll it up. Place the rolled tortilla into the baking dish. Repeat with the remaining tortillas and chicken. 

3. Top the enchiladas with a few spoons more of the enchilada sauce, and sprinkle some cotija cheese on top. Cover the baking dish with aluminium foil. 

4. Bake the enchiladas for 25 minutes covered. Remove the foil for the last 5 minutes and continue baking. 

5. Garnish the enchiladas with chopped coriander and limes. To reheat, place the enchiladas in the microwave for 1.5-3 minutes or until warmed through. Alternatively, reheat in an oven set to 150C for 15-25 minutes or until warmed through. 

🍘Churros with Cinnamon Sugar and Butter

This quick and easy churro recipe used Chinese Yu Tiao doughnuts or pre-made churros, combined with cinnamon sugar and butter for a quick and easy dessert. 

Serves: 4

Preparation time: 15 minutes 

Execution time: 20 minutes 

INGREDIENTS

• 1 yu tiao doughnut cut into 4cm chunks 

• 1 tbsp melted butter 

• 2 tsp white sugar 

• 1/2 tsp cinnamon powder 

METHOD

1. Place the yu tiao into a large skillet, over medium-low heat. Drizzle in the melted butter, being sure to coat and toss the yu tiao evenly in the butter. 

2. Sprinkle in little bits of the cinnamon sugar until the doughnuts are well-coated. 

3. Garnish the enchiladas with chopped coriander and limes. To reheat, place the enchiladas in the microwave for 1.5-3 minutes or until warmed through. Alternatively, reheat in an oven set to 150C for 15-25 minutes or until warmed through.