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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephen Merrill, former govenor of New Hampshire
Added: Monday, May 26, 2008


3 - 5 lb. chicken
A few bay leaves
Some peppercorns
Enchilada sauce:
1 qt. chicken broth
6 tbsp. chili powder
1/4 tsp. garlic salt
1 tsp. cumin
2 tbsp. cornstarch whisked in 3 tbsp. hot water
Salt and pepper to taste
3 c. cooked chicken
3/4 c. blanched almonds, sliced
1/4 c. Monterey Jack cheese, shredded
1 medium onion, chopped
1/2 c. enchilada sauce
12 flour tortillas
1 c. Monterey Jack cheese, shredded
6 scallions, chopped

Chicken: Stuff chicken with onion. Place in pot, cover with water. Add a few bay leaves and some peppercorns. Boil until chicken is cooked. Reserve chicken broth for enchilada sauce.
Enchilada sauce: Bring first 5 ingredients to a boil. Whisk in cornstarch and boil 1 min.
Filling: Mix filling ingredients together.
Tortillas: Dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. Place side by side in pan, sprinkle with cheese. Heat in oven at 350 for 10 min. Spoon sauce over all, top with scallions.




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