SAUCE:
2 Medium onions
3 Cloves of garlic, minced
2 Tablespoons virgin-olive oil
3 28 ounce cans of tomato sauce
2 Quarts. of chicken broth (use the de-fatted* broth from chickens)
2 Teaspoons oregano leaves
1/2 Teaspoon ground cumin
1/4 Cup chili powder
1/4 Cup cornstarch (may slowly be increased to obtain a fairly thick consistency)
1 Teaspoon salt
1 Teaspoon fresh ground pepper
2 Tablespoons of fresh lime or lemon juice
* To de-fat the chicken broth place it in the freezer until the fat coagulates on top of the broth, then you throw away the fat.
1. Sauté onions, garlic in oil until soft
2. Add all ingredients, except cornstarch, and simmer for 25 minutes. Add cornstarch (mix well in ater before adding to sauce) to the sauce and simmer until a thick consistency.
FILLING:
1 Whole chicken
1 Large onion, diced
3 Large stalks of celery with leaves, diced
2 Carrots diced
1 Large can of diced green chilies
1. Cut up chicken into separate pieces (legs, thighs, wings)
2. Simmer all ingredients in 64 ounces of water, until chicken is tender, allow to cool off and remove bones and skin. Shred or dice chicken and set aside for filling.
2 Medium onions
3 Cloves of garlic, minced
2 Tablespoons virgin-olive oil
3 28 ounce cans of tomato sauce
2 Quarts. of chicken broth (use the de-fatted* broth from chickens)
2 Teaspoons oregano leaves
1/2 Teaspoon ground cumin
1/4 Cup chili powder
1/4 Cup cornstarch (may slowly be increased to obtain a fairly thick consistency)
1 Teaspoon salt
1 Teaspoon fresh ground pepper
2 Tablespoons of fresh lime or lemon juice
* To de-fat the chicken broth place it in the freezer until the fat coagulates on top of the broth, then you throw away the fat.
1. Sauté onions, garlic in oil until soft
2. Add all ingredients, except cornstarch, and simmer for 25 minutes. Add cornstarch (mix well in ater before adding to sauce) to the sauce and simmer until a thick consistency.
FILLING:
1 Whole chicken
1 Large onion, diced
3 Large stalks of celery with leaves, diced
2 Carrots diced
1 Large can of diced green chilies
1. Cut up chicken into separate pieces (legs, thighs, wings)
2. Simmer all ingredients in 64 ounces of water, until chicken is tender, allow to cool off and remove bones and skin. Shred or dice chicken and set aside for filling.
OTHER NEEDED INGREDIENTS:
2 Dozen fresh corn tortillas (may use frozen if you allow them to thaw out in refrigerator)
1 Pound of grated low-fat mozzarella cheese
ASSEMBLING THE ENCHILADAS
1. To assembled dip each tortilla in the heated sauce, barely enough to make them pliable.(if you dip them too long they will fall apart).
2. Lay pliable tortilla on a cookie sheet (be careful, as the tortilla will be very hot) and filled with 2 tablespoons of chicken filling.
3. Roll up and place on square cookie sheet, so that each one is rolled up against each other.
4. When all are done ladle sauce on top and sprinkle cheese on top.
5. Bake in a preheated 350 degree oven for 15-20 minutes, or until the cheese has melted and beginning to bubble.
FILLINGS CAN BE MADE WITH LEAN ROAST BEEF, FISH, SHRIMP, GAME MEATS, OR FOWL.
2 Dozen fresh corn tortillas (may use frozen if you allow them to thaw out in refrigerator)
1 Pound of grated low-fat mozzarella cheese
ASSEMBLING THE ENCHILADAS
1. To assembled dip each tortilla in the heated sauce, barely enough to make them pliable.(if you dip them too long they will fall apart).
2. Lay pliable tortilla on a cookie sheet (be careful, as the tortilla will be very hot) and filled with 2 tablespoons of chicken filling.
3. Roll up and place on square cookie sheet, so that each one is rolled up against each other.
4. When all are done ladle sauce on top and sprinkle cheese on top.
5. Bake in a preheated 350 degree oven for 15-20 minutes, or until the cheese has melted and beginning to bubble.
FILLINGS CAN BE MADE WITH LEAN ROAST BEEF, FISH, SHRIMP, GAME MEATS, OR FOWL.
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