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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken:
3 - 5 lb. chicken
Onion
Water
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
Filling:
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
Tortillas:
12 flour tortillas
1 c. Monterey Jack cheese, shredded
6 scallions, chopped
Directions:
Directions:
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 350º for 10 min. Spoon sauce over all, top with scallions.

 

 

 

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