Known as the second city of Mexico, Guadalajara is the home of mariachis and tequila. I named this chicken enchilada in honor of one of my favorite employees, Luis Montes, who comes from Guadalajara. He described this mild, marinara-style sauce as tasting “so much like home.”
Makes 12 enchiladas
2 cups Pollo Guisado, warm
12 spiced and softened corn tortillas (here)
3 cups Salsa Casera, warm
2 cups finely shredded iceberg lettuce
2 medium tomatoes, thickly sliced
1 cup shredded queso fresco
Preheat the oven to 425°F. Spray a 9 × 11-inch baking dish with cooking spray.
Place 3 tablespoons of the chicken in the center of a tortilla. Roll and place seam side down in the baking dish. Repeat until all the tortillas are filled, arranging them in the baking dish with ⅛ inch in between.
Pour ¼ cup sauce over each enchilada.
Bake for 7 to 10 minutes, until bubbly.
Just before serving, garnish each enchilada with a sprinkle of lettuce, a piece of tomato, and 1 tablespoon cheese. Serve immediately.