Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken; (3 to 5) |
| \N \N | Onion |
| \N \N | Water |
| \N \N | A few bay leaves |
| \N \N | A few peppercorns |
| 1 teaspoon | Chicken broth |
| 6 tablespoons | Chili powder |
| ¼ teaspoon | Garlic salt |
| 1 teaspoon | Cumin |
| 2 tablespoons | Cornstarch whisked in |
| 3 tablespoons | Hot water |
| \N \N | Salt and pepper to taste |
| 3 cups | Cooked chicken |
| ¾ cup | Blanched almonds; sliced |
| ¼ cup | Monterey jack cheese; shredded |
| 1 medium | Onion; chopped |
| ½ cup | Enchilada sauce |
| 12 \N | Flour tortillas |
| 1 cup | Monterey jack cheese; shredded |
| 6 \N | Scallions; chopped |
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