illet over medium heat, cook chicken until no longer pink and
Cook Chicken (bake, skillet, or grill) 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.
saute pan.
Set chicken into broth with bay and
Note that the tortillas and chicken will absorb some of the
2 quart casserole, heat chicken broth*.
Stir in 1
hem warm.
Divide the chicken, onion (not green onion) and
inute, stirring constantly. Gradually add chicken broth and water; cook over
3 minutes. Add 1 cup chicken broth and simmer until reduced
ith the cut-up cooked chicken and can of chili peppers
br>Cool completely.
Shred chicken in food processor. (Steps #1
owl, toss together the cooked chicken, chopped green chilies, sour cream
Place thawed chicken into a 7-10 qt
Cut the chicken breast in to cubes. Cook
nd then add the diced chicken, paprika, cumin, pepper, oregano and
To make my chicken, I put 5 drumsticks (frozen)
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
minutes.
Nestle the chicken into the sauce. Reduce the
mooth.
Meanwhile, place the chicken in a medium saucepan of
ranslucent. Transfer to bowl with chicken add cilantro,and 1/4