Governor merrill's chicken enchilada

1 Servings

Ingredients

QuantityIngredient
3poundsChicken; (3 to 5)
Onion
Water
A few bay leaves
A few peppercorns
1teaspoonChicken broth
6tablespoonsChili powder
¼teaspoonGarlic salt
1teaspoonCumin
2tablespoonsCornstarch whisked in
3tablespoonsHot water
Salt and pepper to taste
3cupsCooked chicken
¾cupBlanched almonds; sliced
¼cupMonterey jack cheese; shredded
1mediumOnion; chopped
½cupEnchilada sauce
12Flour tortillas
1cupMonterey jack cheese; shredded
6Scallions; chopped

Directions

CHICKEN

ENCHILADA SAUCE

FILLING

TORTILLAS

Recipe by: Governor Stephen Merrill, New Hampshire 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 minute. 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 minutes. Spoon sauce over all, top with scallions, and enjoy! JM. Governor Stephen Merrill, New Hampshire Posted to bakery-shoppe digest V1 Number 033 by novmom@... (Lynn A Montroy) on Apr 16, 1997