Christmas enchiladas

Need to make two sauces. It's just normal enchiladas, but alternating red and green for Christmas colours.

Green sauce:

• One can of green tomatoes a.k.a tomatilloes of 820 mL, or about 7-8 green tomatoes.
• 2-3 green peppers, depending on how how hot you want it, jalapeños are milder, serranos are hotter. I used 5-6 'cause I like it very hot. In the jalapeños case, make sure they're fresh, not pickled (they often sell them pickled in cans).
• Some leafy green vegetable to make it greener. I used some baby spinach; cilantro is another option if you want some added flavour, I just didn't have any cilantro lying around.
• 2-3 cloves of garlic.
• Salt to taste, about a teaspoon.

Boil the green tomatoes with the peppers for 5 minutes. Drain the water. Place them in the blender and blend together the garlic, the leafy green plus some salt to taste. That's your green sauce.

Red sauce:

• 4-5 small red tomatoes or 2-3 large red tomatoes.
• 1-2 red or orange peppers, depending how hot you want it. Most red/orange varieties are hotter. Thai peppers or habanero peppers are good options. Another option is dry red peppers, but those are usually only found in specialty Latin stores. Dried jalapeños (a.k.a chipotles) can be a good choice for a milder bite.
• Half an onion
• 2-3 cloves of garlic
• One tablespoon of oil.
• Salt to taste, about a teaspoon
• ¼ cup of chicken stock

As with the green sauce, boil the red tomatoes, but slightly longer for 7 minutes. Drain the water. Liquify well with the salt, onion and garlic.

In a saucepan, heat up the oil. Unlike the green sauce, the red sauce has to be fried a little, for about 10 minutes. If it looks too dry and not liquid enough, add the chicken stock.

Shredded chicken

You need enough shredded chicken to stuff the enchiladas, but you can stuff them with anything else you may like. I just boil 2-3 chicken breasts for about 15 minutes, until they're soft enough to shred apart with my fingers (or some chopsticks if they're too hot to touch). I don't really season my shredded chicken but you may want to.

Assembling the enchiladas

• Corn tortillas (one per enchilada, of course, about 4 per plate)
• Some oil
• A few tablespoosn of crumbly cheese, feta is good, but ideally panela if you can get some (usually sold at Latin stores).
• A few dollops of sour cream or "crema", which is just slightly more liquified sour cream.
• A few slices of raw onion

Heat up some oil again on two frying pans. You're just gonna lightly coat the tortillas with hot oil on each side. The goal is not to fry the tortillas but to oil them and heat them up until they're nice and soft and don't crack when you try to bend them. About 10-20 seconds in the oil per tortilla.

Grab your oiled tortilla, and dip it completely in green sauce. Place it on a serving plate. Put some shredded chicken in it, fold the tortilla. Cover it again with more green sauce and push it a bit to the side of the plate to make room for three more enchiladas.

Repeat as above, but this time dipping it in red sauce, placing it, putting chicken inside, folding, and carefully covering with red sauce.

Two more times, with green sauce and red sauce.

Decorate the plate with half a slice of raw onion, crumbly cheese, and a dollop of sour cream.

Optionally add sides of Mexican red rice and/or beans.