stirring constantly. Gradually add chicken broth and water; cook over
side.
To make the sour cream enchilada sauce: Saute shallot, garlic
n enough water to cover chicken.
Mix the SazonGoya con
In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
Heat oil in an 8-to 10inch frying pan over low heat.
Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
Pour salsa evenly over top.
Bake in a 350 degree oven until heated through, about 20 minutes.
If desired sprinkle with more shredded cheese over hot enchiladas before serving.
Place the chicken breasts into a large saucepan
eeds from chiles.
Saute with garlic in 2 tablespoons oil
Mix together sour cream with lemon juice, Worcestershire sauce, celery salt, salt, paprika and garlic salt.
Dip chicken breasts in sour cream mixture and roll in stuffing mix.
Arrange in a shallow, greased baking dish.
Brush with melted butter.
Place, uncovered, in a 350\u00b0 oven for 1 hour.
Wash and dry chicken breasts.
Combine all ingredients, except margarine and crumbs.
Coat each chicken breast with sour cream mixture.
Cover and let stand in fridge overnight.
Roll in corn flake crumbs.
Arrange in baking dish.
Pour 1/2 of margarine over chicken.
Bake at 350\u00b0 for 45 minutes.
Pour last 1/2 of margarine over chicken and bake 10 to 15 minutes more.
Season chicken with adobo. Place chicken, onion, garlic in saucepan with enough water to cover
Heat tortillas on a hot griddle.
Keep warm.
Mix 1 cup of green chile sauce with chicken.
Put 1/4 cup chicken sauce mixture on each tortilla and roll up.
Place in baking dish, cover the enchiladas with the cheese.
Add the onion and salt to the remaining chili sauce and pour over the enchiladas.
Bake at 350 F for about 25 minutes.
Add sour cream on top of enchiladas and cook another 10 minutes.
Sprinkle first with paprika, then wrap chicken breast in 2 slices of bacon in criss cross style, place in a 9x13 sprayed baking dish.
Mix mushroom soup with sour cream and pour over top of chicken.
Sprinkle almonds over casserole.
Cover with foil and bake at 325 for 1 1/2 hours.
oated with a nonstick vegetable cooking spray.
Pour the Sour Cream Sauce
ender and puree.
Combine cream and chile puree in
Boil chicken breast, debone and reserve 1 cup broth.
Steam or microwave 18 corn tortillas until soft.
Fill each with a mixture of boiled chicken, shredded cheese and minced onion.
Roll and lay in a 9 x 12-inch well-greased baking dish.
Blend 1 can green chilies, chicken soup, broth and milk in blender.
Pour over enchiladas.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve with jalapenos and sour cream.
Serves 6.
Place chicken, carrots, celery,onion, boullion cubes
Cut cooked chicken into 12 strips and sprinkle with salt to taste.
Place chicken pieces in large pot and cover with 1
Combine beef cubes with biscuit mix, salt, pepper, and
eans and corn.
Combine chicken, cream of chicken soup, beans, corn, chiles
nion and garlic, saute them for 2 mins and take the