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Chicken enchiladas Recipe

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This recipe for Chicken enchiladas, by , is from The Andrews 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!

Contributor:  
Contributor:  
Lori Andrews

Category:
Category:

Ingredients:  
Ingredients:  
Chicken enchiladas

One whole chicken cut into pieces and skinned
2 large yellow onions
5 cloves of garlic
Bay leaves
One large can of green chilis diced( I use medium but it comes in mild)
One small can of jalapeños
Two large cans of medium green enchiladas SVUSD
Shredded jack cheese
Flour tortillas
Salt and pepper
Red chili flakes to taste

Directions:
Directions:
Put skinned chicken,sliced onions and garlic in a large pot. Add enough water to just cover chicken. Add / bay leaves,salt and pepper. Bring to a boil and lower heat to a simmer until chicken is cooked through and easy off the bone. Strain chicken from broth reserving broth for another recipe.. Debone chicken. Mix chicken and garlic and onions from broth. Mix in some green enchilada sauce so mixture is moist enough.
Use some reserved broth if necessary. You can taste at this point to correct seasonings. See if yo7 need to add more heat!
Put flour tortillas over flame on stove top until barely toasted. Add chicken mixture and jack cheese to each enchilada and fold. Pour some enchilada sauce in bottom of casserole pan to cover . Set in enchiladas and pour more enchilada sauce over enchiladas. Put cheese over top of enchiladas . Put foil loosely over top and bake at 350 for about 35 minutes. Remove foil and bake until lightly browned. Remove from oven and let set for about 15 minutes before serving.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
One of the Andrews clan’s favorites. Serve with sour cream and hot sauce.

 

 

 

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