Uni Survival Guide (Entry III)

We touch on my roots tonight in this cooking sesh. Well, sort of. I'm Hispanic -- Guatemalan at that. So a Chapin's enchilada will be considerably different that of Mexican. But I'm from close enough that I still have that magic touch when it comes to anything in that cuisine. Or so I think at least. ;D This is also one of my more "lush" meals. Note: There will be NO Old El Paso boxes seen here.

UNI CHICKEN ENCHILADAS WITH THE HELP OF ALLRECIPES.COM:

1 Boneless chicken breast
Ample amounts of cheese
Flour tortillas or corn if you gotta be the that guy
^makes 2 large, 5-6 small tortillas depending on the selection

For the sauce recipe please reference the above All Recipes link. 100% credit to a Brandi T. 

Now: I try and dedicate my time across all jobs as best I can since there are several things that need to accomplished -- sauce, grate cheese, cook chicken. I of course shred the chicken after cooking it. After all the pieces are together I layer the baking dish (I use a larger rectangular one) with a decent amount of sauce. Then with the fine precision and talent handed down from generation to generation, genetically, I assemble the enchilada. I line a nice, strong, amount of cheese topped with a handful of chicken. I proceed to roll the enchilada with tenderness. Once each is neatly tucked into the baking dish spread more sauce across the tops of the tortillas -- shower the leftover cheese on top. As Fat Joe says, "I make it rain, I make it rain" (explicit lyrics follow, sorry).

Bake at 180C for 8-10 minutes. <-- the perfect amount of time to clean up.

Enjoy.