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Chicken Enchiladas El Salvadorian style Recipe

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This recipe for Chicken Enchiladas El Salvadorian style, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Freeman - BVUSD Board Member

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken
1/2 pound rice
2 square chicken bullion
1 or 2 carrots
Tortillas
Jalapenos
Tomatoes
Cheese
Onion
Beans

Directions:
Directions:
Boiling chicken 2 or 3 cup water. Fry rice with bouillon soup. Dice carrots put in rice. Quarter onion put in rice.

When rice is boiling put chicken in. Put top in pan with rice. Medium heat until done. Put oil in pan. Heat tortillas for 1 second when they are ready put on big plate. Be ready to put in the chicken. Cut chicken in small pieces and mix together with rice when this is ready drop in the tortillas cover together with the fry beans. If want hot add jalapeños. Put in big pan slice ½ lb. cheese. Put on top, mix tomatoes 4 or 5 in blender with 3 medium. Jalapeños and fry sauce. Be sure it’s boiling. Put in salt to taste when done put on top of tortillas. Heat oven 400 degrees. Put in oven 15 minutes. Serve and enjoy

 

 

 

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