Chicken enchiladas

Combine one 400 gram can of tomato sauce with 5 grams of salt, 5 grams of sugar, 10 grams of white distilled vinegar and 40 grams of chipotle and adobo.

Add 50 grams of chili powder and 400 grams of water and blend into the enchilada sauce.

Pick all the meat off one large rotisserie chicken, about 400 to 450 grams, and run a knife through it three or four times.

Combine 400 grams of chopped chicken with 200 grams of shredded Mexi blended cheese and roughly 200 grams of the enchilada sauce, stirring to combine.

Heat corn tortillas in a large pan to make them pliable, then stack them on a plate.

Brush each tortilla with one to two tablespoons of sauce per side, add about half a cup of filling in a straight line and roll it up.

Line the rolled enchiladas up seam side down in the same pan.

Pour about a cup of sauce over the top and brush it to cover evenly.

Broil about eight inches from a 500F broiler for two to three minutes, until the sauce is baked onto the tortillas.

Slather on a little more sauce, top with a couple of liberal grips of shredded cheese and broil another two minutes to finish melting.