Make the tortillas by placing the precooked white corn flour, salt, and hot water in a bowl. Form a nice compact dough and let it rest covered with a cloth for about twenty minutes. After resting, create balls and press them with a tool almost indispensable for making tortillas: a press called Tortillada.

While the tortilla dough is resting, prepare the Enchilada Sauce. Start with a roux by mixing butter and flour or corn flour in this case (I wanted to use it to give the sauce an incredible aroma) in equal parts. Add the spices listed in the ingredients and, once well combined, add the chicken broth and cook until it reaches the desired consistency.

Add to the resulting velouté (different from béchamel because the latter is milk-based; adding more liquid makes it a velouté) a bell pepper, seeded and cut into small cubes, and add the tomato sauce. Let it cook for another 45 minutes, adding more broth if necessary. Blend everything.

Cook the tortillas on a hot crepe pan until the disk becomes firm when in contact with the heat, which will take one to two minutes. When it easily detaches from the bottom of the pan, flip it to the other side. A little less than a minute and it's ready to be filled. If cooked too long, they become hard and tend to break when making the rolls. Cooking for the time indicated will make them elastic enough.

They can also be made with all-purpose flour or a mix of it with precooked white corn flour. Yellow cornmeal is not suitable because it is very difficult to work with and does not achieve the desired result.

Fill and seal the ends with Cheddar or other melted cheese.

To prepare the green sauce, cut the Kamona into wedges, slice an onion, add salt to reduce the strong taste, add hand-torn basil and parsley or cilantro, drops of Tabasco to taste, a drizzle of extra virgin olive oil, lime juice, one or two tablespoons of sliced jalapeño peppers, and a tablespoon of cashews or, alternatively, pecans or even pine nuts, almonds, etc., or omit nuts altogether.

Blend everything in short intervals, not continuously, so that the basil and parsley do not darken. In theory, the lime juice already prevents fresh parts like basil from oxidizing... With the "pesto" obtained, season the chicken strips, cover with plastic wrap, and let them marinate in the fridge overnight. Take them out of the fridge when ready to fill the tortillas.

Bake at 350°F for about half an hour. Enjoy! Note: Boiling the chicken will take about 1 hour. Once cooked, shred it into strips with a fork or create thin strips. The chicken meat should be white and easily separate from the bone 😊.