In Mexico there is nothing more recognized than enchiladas Although there are different ways with mole with red sauce this time I present some enchiladas with tomatillo and cream cheese on top of chicken inside which makes them super exquisite and delicious accompanied with rice and a dessert to sweeten the palate
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
Really good but panacotta!
Nicole · 06/01/23
One of our favorites.
Stephen · 05/25/23
I'm pretty sure I inhaled this and I regret it because I wished I could have savored it more slowly and be able to leave a better review. I am a big fan of enchiladas and there is something about the tomatillo sauce that gives it a unique little twinge to set it apart from any I've tasted before. I would say I wanted more beans, because there is like one spoonful of refried beans lol, and that's just a crime. You can't have a dollup of refried beans and call it a day LOL. But the little panacotta, which I totally overlooked when ordering this, was just the cherry on top so I guess all is forgiven. Great meal!
Samantha · 05/21/23
Always great, even if I would rather have more refritos instead of the dessert.
Rob · 05/17/23
only way to make it better would be the fry the enchiladas - but still delicious this way!
Jill · 05/14/23
portion size was great
Denne · 05/04/23
husband loved this. id get this every week!
Kelly · 04/30/23
loved it. the dessert is cute but didnt care for jist that one. the rest is ten out of ten
Brandy · 04/28/23
Achiote, Blueberries, Cannellini Beans, Chicken Base, Chicken Thigh Boneless, Corn, Dried Oregano, Extra Virgin Olive Oil, Garlic, Heavy Cream, Jalapeno Peppers, Jasmine Rice, Kosher Salt, Mozzarella Cheese, Red Onions, Spanish Onions, Strawberries, Sugar, Vinegar, Water, Whole Milk
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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