NIELSEN MASSEY MEXICAN VANILLA RECIPES

Steps:

• Heat the oven to 170°C/150°C fan/gas 3½ . Use an electric mixer to cream together the butter with both the sugars. Slowly beat in the egg and vanilla bean paste, then beat in the flour, salt and bicarbonate of soda until combined and smooth.
• Divide the mixture evenly into 16 balls, then put them on a couple of large baking sheets at 5-6cm intervals so they have room to spread. Flatten the balls slightly, then push in small chocolate chunks (as many as you fancy).
• Bake in the oven for 13-15 minutes until the cookies are golden around the edge and the chocolate chunks have melted. Serve just cooled with a glass of ice-cold milk.

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the shredded chicken with 1 1/2 cups (6 oz./185 g) of the shredded cheese, 1/2 cup (2 oz./60 g) of the cotija and 1 cup (8 oz./250 g) of the salsa verde. Season with a few generous grinds of black pepper.
• Wrap the tortillas in a damp cloth or paper towel and microwave for 1 minute.
• Spread 1/2 cup (4 oz./125 g) of the salsa verde on the bottom of a 9 by 12-inch (23 by 30-cm) ceramic baking dish. Working with 1 tortilla at a time, place about 3/4 cup (6 oz./185 g) of the chicken filling in each tortilla, then roll tightly and arrange seam-side up in the baking dish. (It's okay if the tortilla flaps do not stay down right away as they will be weighed down by the cheese and stay in place while baking.) Repeat with the remaining tortillas. Sprinkle the remaining cheese across the top of the enchiladas.
• Transfer the enchiladas to the oven and bake until the cheese is melted and the filling is bubbling, 15 to 20 minutes.
• Top with remaining 1/4 cup (2 oz./60 g) salsa verde and 1/4 cup (2 oz./60 g) cotija. Garnish with cilantro, if desired, and serve immediately. Serves 2 to 4.
• Belle English, Williams Sonoma Test Kitchen Director