killet over medium heat, cook chicken until no longer pink and
In a saucepan, combine chicken stock, chile powder, green salsa, and cilantro. Bring to a simmer.
In a small bowl, combine cornstarch, orange juice, milk, salt, and pepper. Whisk until smooth and stir into simmering sauce.
Continue to simmer until sauce starts to thicken. remove from heat, cool, and refrigerate.
Serve over chicken enchiladas.
Shred your chicken.
add hot sauce, salt &
saute pan.
Set chicken into broth with bay and
Boil chicken and break into pieces, discarding skin.
Add all ingredients into a two-quart saucepan and cook until cheeses are melted.
Take tortillas and spread 1/3 cup mixture in tortilla and roll tortilla up.
Place filled tortillas in 9 x 13-inch sprayed pan.
Sprinkle more cheese, olives and onions on top for garnish. Cover pan with foil and bake in 350\u00b0 oven for 45 minutes.
Serve with Spanish rice and refried beans.
hem warm.
Divide the chicken, onion (not green onion) and
inute, stirring constantly. Gradually add chicken broth and water; cook over
br>Cool completely.
Shred chicken in food processor. (Steps #1
venly. Set aside. Note: For best results, shake cans of sauce
minutes.
Nestle the chicken into the sauce. Reduce the
mooth.
Meanwhile, place the chicken in a medium saucepan of
ntil cheese melts.
Add chicken, one 8 oz. package shredded
f desired.
To make enchiladas, brush both sides with oil
ntil blended. Stir in the chicken, beans, and chilies.
Place
3 minutes. Add 1 cup chicken broth and simmer until reduced
edium-high heat.
Add chicken broth and bring to a
ith the cut-up cooked chicken and can of chili peppers
ver medium high heat. Add chicken, onion and green chile peppers
ny.
Drain chicken, pour into bowl, mix chicken and cream cheese
ittle water.
Enchiladas:
Combine the chopped chicken with about 1