Enchiladas De Pollo (Chicken)

[Jeffrie88]

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 water 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
45

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.