he sauce I used a recipe from another site, with a
emaining tortillas.
For the enchiladas:
Combine the chicken, chicken
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.
djust the spices in this recipe.
5 minutes.
Make the enchiladas: Preheat the broiler. Place 4
oing until all of the enchiladas are filled and the dish
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
he cheese melts and the enchiladas are hot and bubbly, from
eated through.
Meanwhile, for enchiladas, place tortillas in dry Large
nd roll.
Place two enchiladas in the center of each
omatillo sauce to cover rolled enchiladas and cover with cheese.
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
nchilada sauce for traditional rolled enchiladas.
Coat the bottom of
o blend well.
For Enchiladas:
Heat tortillas, 1 at
5 minutes or just until enchiladas are warmed through and cheese
owel.
To Assemble the Enchiladas:
Place a corn tortilla
ortilla, enclosing filling.
Arrange enchiladas seam side down in prepared
ater to adjust thickness.
Enchiladas:.
Heat the oil in
ach stack. (Keep plates of enchiladas hot in oven while cooking
o enclose filling.
Place enchiladas seam side down in prepared