FBD

Chicken Enchiladas Continued

MexicanChickenAdvanced25 minBy Northstar

Ingredients

Servings
4
  • 2 medium onions
  • 3 clove of garlic, minced
  • 2 tbsp virgin-olive oil
  • cans of tomato sauce
  • 2 Quarts. of chicken broth, use the de-fatted* broth from chickens
  • 2 tsp oregano leaves
  • 0.5 tsp ground cumin
  • 0.3 cup chili powder
  • 0.3 cup cornstarch (may slowly be increased to obtain a
  • 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
  • 2. Simmer all ingredients in 64 ounces of water, until
  • 1 Teaspoon salt
  • 1 Teaspoon fresh ground pepper
  • 2 Tablespoons of fresh lime or lemon juice

Instructions

  1. 1

    fairly thick consistency)

  2. 2

    * To de-fat the chicken broth place it in the freezer until the fat coagulates

  3. 3

    on top of the broth, then you throw away the fat.

  4. 4

    1. Sauté onions, garlic in oil until soft

  5. 5

    2. Add all ingredients, except cornstarch, and simmer for

  6. 6

    25 minutes. Add cornstarch (mix well in water before

  7. 7

    adding to sauce) to the sauce and simmer until a thick

  8. 8

    consistency.

  9. 9

    chicken is tender, allow to cool off and remove bones

  10. 10

    and skin. Shred or dice chicken and set aside for filling

Tags

mexicannative-american-health