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.
Preheat oven to 350\u00b0.
Chop chicken and green chilies together in chopper or food processor.
Soften tortillas in hot oil.
Put 2 or 3 tablespoons of chicken mixture on tortilla and top with grated cheese and chopped onion.
Roll tortilla and place in baking dish or pan with roll edge down.
Repeat until all enchiladas are made.
/2 of pre-cooked chicken to lay over bottom layer
saute pan.
Set chicken into broth with bay and
Cut chicken into small bite-sized pieces.<
In a large bowl, mix soup, sour cream and cheese.
Put aside at least one cupful (scoop it into the sour cream container).
Add in chicken and green chiles and any optional ingredients.
Roll this mixture up into the tortillas and line the tortillas up in baking dishes or pans.
Spread the extra stuff you set aside on the tops. Bake, covered, at 250\u00b0 for 20 minutes.
Uncover, turn heat up to 375\u00b0 for another 15 minutes.
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
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
f desired.
To make enchiladas, brush both sides with oil
Preheat oven to 350\u00b0F Grease 11x7-inch baking dish.
Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
Place seam-side down in baking dish.
Top with remaining enchilada sauce and cheese.
Bake for 15 to 20 minutes or until heated through and cheese is melted.