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.
saute pan.
Set chicken into broth with bay and
hem warm.
Divide the chicken, onion (not green onion) and
inute, stirring constantly. Gradually add chicken broth and water; cook over
minutes.
Nestle the chicken into the sauce. Reduce the
mooth.
Meanwhile, place the chicken in a medium saucepan of
f desired.
To make enchiladas, brush both sides with oil
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
br>Cool completely.
Shred chicken in food processor. (Steps #1
ver medium high heat. Add chicken, onion and green chile peppers
ittle water.
Enchiladas:
Combine the chopped chicken with about 1
aucepan over medium heat. Add chicken, garlic, jalapenos, and green onion
owl, toss together the cooked chicken, chopped green chilies, sour cream
live oil until tender; add chicken, 1/4 cup enchilada sauce
and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove
ream and spices. Stir in chicken, 2 Cups Monterey jack (reserve
Boil chicken.
(Put in a slow cooker in the evening.) Bone the chicken and save the broth.
This can be used for many recipes.