Place chicken in pan of boiling water
killet over medium heat, cook chicken until no longer pink and
edium-high heat. Add the chicken to the boiling water; cover
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
n a bowl.
Once chicken is cooked and diced, combine
tir in the flour and chicken broth.
Add the chiles
Cook and chop chicken into small pieces (I usually
arge bowl, combine well the chicken, the shredded cheese and 3
50\u00b0F.
Mix the chicken, chilies, and salsa in a
nd then add the diced chicken, paprika, cumin, pepper, oregano and
blend until smooth. Season with chicken bouillon granules; add additional water
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
minutes.
Nestle the chicken into the sauce. Reduce the
Combine chicken, chiles and salsa for filling.
Mix salt with cream for sauce.
Fry each tortilla in medium-hot oil a few seconds, until it blisters and is limp.
Dip onto cream and fill with chicken mixture.
Fold and place in ungreased baking pan, flap side down.
When all tortillas are filled, pour remaining cream over them.
Sprinkle with cheese.
Bake, uncovered, in a 350\u00b0 oven for 15 to 20 minutes or until thoroughly heated.
Makes 12.
into the sauce. Put the chicken in a bowl and stir
mooth.
Meanwhile, place the chicken in a medium saucepan of
f desired.
To make enchiladas, brush both sides with oil