Last week, I was in my favorite little supermarket (Food &) in Daeyeon-dong, and I did a double take when I looked down into one of the freestanding freezers and saw a huge package of corn tortillas.
Now, I’ve never seen corn tortillas there before, and they haven’t had them since, and there wasn’t even a price tag on the package I bought (which they wound up charging me 11,000 won for). However, next time you take a trip up to Seoul, you can find them in the Asian Mart in Itaewon and hopefully they will soon return to Food &. If you should luck upon this hard to find gem, here’s a recipe for my favorite Mexican dish.
Chicken and Spinach Enchiladas
- Three 15oz. cans of Hunt’s tomato sauce
- One 7oz. can of La Costena chipotle peppers (Shinsegae International Food Mart)
- Three tbsp. cumin
- Two medium chicken breasts
- One small red onion, finely diced
- Large bunch of spinach, cleaned and chopped
- 15 corn tortillas
- 2 cups shredded Monterey Jack cheese
- Shredded lettuce (for topping)
- Sour cream or plain Denmark yogurt (for topping)
- Two ripe avocados, mashed (for topping)
Grill or sauté the chicken breast, let it cool and then shred with a fork. In a blender or food processor, blend together the tomato sauce and the chipotles. Sauté the diced red onion in olive oil until lightly browned. Add the tomato-chipotle purée, cumin and about 1 tsp. each of salt and black pepper. Let it simmer on low heat, stirring until it slightly bubbles. Cover the bottom of a baking tray with a thin layer of enchilada sauce. Fully cover each tortilla with the sauce (until it’s pliable), fill with shredded chicken, spinach and cheese, and then roll it so that the tortilla stays closed. When the tray is full, cover the entire tray with a thin layer of sauce and shredded cheese. Bake on 150C for 12-15 minutes, or until the top layer of cheese is very slightly browned. Use a large, flat spatula to transfer to plates, top with shredded lettuce and a whopping spoonful each of sour cream and mashed avocado. ¡Buen provecho!