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
Note that the tortillas and chicken will absorb some of the
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
nd then add the diced chicken, paprika, cumin, pepper, oregano and
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
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
ntil blended. Stir in the chicken, beans, and chilies.
Place
Place chicken in pan of boiling water
3 minutes. Add 1 cup chicken broth and simmer until reduced
edium-high heat.
Add chicken broth and bring to a
br>Add 2 cups of chicken to food processor and pulse
ith the cut-up cooked chicken and can of chili peppers
br>Cool completely.
Shred chicken in food processor. (Steps #1
killet and set aside. Combine chicken with sour cream, grated cheese