On virtually every retreat Green Lotus leads, we arrange a cooking lesson. Cooking together in distant lands or other parts of this country creates bonds and breaks down barriers. People who chop together say together! This recipe - from Chef Mario at Xinalani, a spectacular, tucked-away paradise north of Puerto Vallarta, GL retreat to Mexico - pleased everyone.

Ingredients

2 cups precooked, shredded chicken (try this easy, slow-cooker chicken recipe)
1 1/2 large onion
3 cloves garlic – chopped
4-5 tomatoes – diced (or 1 can diced tomato)
1 cup tomato puree
1 red chili pepper – diced
Cooking oil
Salt & pepper
Tortillas (corn tortillas are traditional, but you can use flour or any other type
of tortilla - see our easy recipe for fresh corn tortillas)
1 teaspoon chipotle powder
½ cup sour cream
Shredded cheese or queso fresco
Optional toppings: diced cilantro, diced red onion, scallions

Instructions

Chicken enchiladas are even better with fresh guac!

Preheat oven to 400°
In a large pan warm 2 tablespoons cooking oil on medium heat
Sauté onion until soft
Add garlic, cook another 3 minutes
Add diced tomatoes, cook 5 minutes
Add chili pepper, salt, and water until covered
Bring to a boil, then reduce heat and simmer 10 minutes
Remove from heat and let cool
While sauce ingredients are cooling, sauté chicken with oil, onion, garlic, and
tomato puree
Salt & pepper to taste
Move sauce to blender or food processor and blend until liquified

To assemble

Lightly coat the bottom of a baking dish with sauce
Wrap chicken and cheese in tortilla with place seam side down in baking dish
Spoon sauce over the enchiladas, covering them completely
Sprinkle cheese over the top Cover and bake for 10 – 15 minutes

Fresh Guacamole

Ingredients

Avocado
Serrano pepper
Red or white onion
Fresh lime juice
Tomatillos
Cilantro

Instructions

From Green Lotus retreat to Xinalani, Mexico. We wanted this every day. Fresh and flavorful.

Finely chop pepper – remove seeds and stems. Use caution in how much pepper
you use. Set aside.
Cut avocado in half and pop out the seed
Slice avocado in peel and scoop pieces into bowl
Add salt (sea or rock) to taste
Add 3 tablespoons lime juice per 2 avocados. Squeeze juice by cutting off end of
a lime and cutting a deep X into the end with a knife. Then squeeze. Add juice to
bowl
Mash juice and avocado together with a “Mexican masher” – the bottom of a
glass – to your desired smoothness or chunkiness
Add finely chopped onion to taste
Add tomatillos and chopped pepper and stir
Finely chop cilantro
Stir in and add more cilantro, pepper, and tomatillos to taste