CHICKEN
3 lb Chicken, (3 to 5)
Onion
Water
A few bay leaves
A few peppercorns
ENCHILADA SAUCE
1 tsp Chicken broth
6 tbsp Chili powder
1/4 tsp Garlic salt
1 tsp Cumin
2 tbsp Cornstarch whisked in
3 tbsp Hot water
Salt and pepper to taste
FILLING
3 cup Cooked chicken
3/4 cup Blanched almonds, sliced
1/4 cup Monterey jack cheese, shredded
1 medium Onion, chopped
1/2 cup Enchilada sauce
TORTILLAS
12 Flour tortillas
1 cup Monterey jack cheese, shredded
6 Scallions, chopped
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Recipe by: Governor Stephen Merrill, New Hampshire Chicken: Stuff chicken with onion. Place in pot, cover with water. Add a few bay leaves and some peppercorns. Boil until chicken is cooked. Reserve chicken broth for enchilada sauce. Enchilada Sauce: Bring first 5 ingredients to a boil. Whisk in cornstarch and boil 1 minute. Filling: Mix filling ingredients together. Tortillas: Dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. Place side by side in pan, sprinkle with cheese. Heat in oven at 350 for 10 minutes. Spoon sauce over all, top with scallions, and enjoy! JM. Governor Stephen Merrill, New Hampshire
Posted to bakery-shoppe digest V1 Number 033 by novmom@juno.com (Lynn A Montroy) on Apr 16, 1997
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