Green Chicken Enchiladas and Fideo Seco

Chef Alma Fernanda born in San Diego and raised on both sides of the border. Her interest in cooking began when she was a little girl. She graduated from Le Cordon Bleu with a Bachelor in Business Gastronomy and now loves to share her passion of food to inspire others to experiment in their own kitchens.

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Part of our mission is to provide fresh, local and sustainable ingredients for our Chef's recipes. Due to the ingredients necessary for this particular recipe, we do not feel confident we will be able to provide and ship you the quality and fresh ingredients we aim to. Therefore, there is no ingredients kit available for this class/ recipe. We appreciate your understanding."

- Your IMAPSTIAMO team

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INGREDIENTS

Fideo Seco (serves 4) 200 g “fideo” spaghetti  1⁄4 white onion 1 garlic clove 2 DRIED pasilla chiles or 2 tablespoons canned chipotle in adobo 3 ripe Roma tomatoes 1 1⁄2 cups water or chicken broth 1 pinch dried oregano salt and pepper to taste 4 tablespoons vegetable oil 1 ripe avocado fresh queso panela or queso fresco for garnish (can sub with parmesan cheese) 1⁄4 cup Mexican crema or sour cream cilantro leaves for garnish

Fideo Seco (serves 4):  200 g “fideo” spaghetti  1⁄4 white onion 1 garlic clove 2 DRIED pasilla chiles or 2 tablespoons canned chipotle in adobo 3 ripe Roma tomatoes 1 1⁄2 cups water or chicken broth 1 pinch dried oregano salt and pepper to taste 4 tablespoons vegetable oil 1 ripe avocado fresh queso panela or queso fresco for garnish (can sub with parmesan cheese) 1⁄4 cup Mexican crema or sour cream cilantro leaves for garnish

Chicken Enchiladas:

9 tomatillos, husked and rinsed

1/4 white onion 1-2 serrano chiles 2 cloves garlic

1/4 bunch fresh cilantro Salt and pepper to taste 1/2 cup Mexican crema or sour cream

1/2 cup heavy cream or milk

vegetable oil, for frying 6 corn tortillas 1/2 lb boneless skinless chicken breast 1/2 cup shredded mozzarella cheese

Kitchen Tools:

2 medium sized pots

baking dish

lender 2 frying pans

cutting board and knife serving plates

small bowls

spoons and knife

About Chef Alma Fernanda

Being a female chef in a male dominated environment is one of my proudest achievements. Traditionally cooking for women was seen as a housewife task more than a talent. I am thrilled to see how this mentality has evolved and how women are being recognized for being great chefs, as they have always been!

I believe some of the greatest chefs that have lived have been women in their homes cooking traditional recipes for their families. Women who love to cook, who carry recipes from their ancestors in their hearts and who cook from the soul. That is exactly what being a female chef means to me. I cook with the comfort and support of my ancestors. I go with the flow and let my intuition guide me. Cooking comes from the heart. It is a love language meant to be shared with all. Cooking is my love language.

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