CHICKEN ENCHILADAS
Source of Recipe
Aunt Saunny
Poach 3# chicken in water with bouquet garni. Cool in broth, skin,
bone and shred meat.
Chop finely 2 large onions and saute in a little olive oil.
Add 3+ C. shredded chicken, 1/2 C. chopped pimentos, 8 oz. cubed cream
cheese, and s/p to taste. Cool.
Make the sauce:
Green Enchilada Sauce
2 cans cr. of mushroom soup
7 oz. can diced green chiles or more (add a couple of minced jalapenos
if you want more heat.)
1 large onion, chopped
1-2 diced cloves garlic
1 C. pureed raw spinach (2 bags fresh)
1/2 tsp. salt
Puree all in blender or food processor. Pour into sauce pan and add 1
can undiluted chicken broth. Cook over medium heat 10-15 mins.
Thicken with a little flour-water paste if needed, bringing to a boil.
Should be as thick as thin gravy. Correct seasonings. May be made a
couple of hours ahead.
Assembly:
Spread a thin layer of green sauce over bottom of buttered baking pan,
9X13 inches.
Dip tortillas (flour or corn, your choice) into sauce and fill with
chicken mixture, rolling tightly.
Place seam side down into dish.
Just before serving cover with the rest of the sauce, cover pan with
foil and bake at 325 deg. for 30-40 mins. or until hot. (Bake longer if
made ahead.) Sprinkle with cheese if desired and return to oven to
melt.
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