Hi lovetoshop...welcome!

I requested an enchilada recipe last month, AnnT' posted her recipe and it was the best I've eaten! She is an excellent cook...I did add black olives to the mix and used some chicken that I'd BBQ'd the night prior. Also I didn't have corn tortillas, so used flour.

Her recipe with pictures was posted on March 31st, which as of today is on page 5

* Posted by ann_t (My Page) on

Mon, Mar 31, 08 at 16:59

I've been making this enchilada recipe for years. I've tried others but this one is my favourite.

The stacked enchilada recipe is also very good.

Home Cookin Chapter: Recipes From Thibeault's Table

Enchiladas De Pollo

===================

Edited: April 20th, 2006

Deluxe Chicken Enchiladas

Source:Barbara Hansen's Mexican Cookery

2 whole chicken breasts

chicken broth

1/2 small onion

1 bay leaf

8 peppercorns

garlic clove

salt

1/2 medium onion chopped

3 tablespoons grated parmesan cheese

1 cup shredded Monterey Jack Cheese

1 4 oz can green chilies

garlic

1 13 oz can tomatillos, drained

1/4 cup cilantro leaves

3/4 cup whipping cream

1 egg

salt

1/4 cup lard or oil

8 corn tortillas

1 cup cheddar or Monterey Jack Cheese

Gaucamole

1 cup sour cream

lettuce

black olives

. Place chicken in large pot and cover with chicken broth. Add onion,

bay leaf, peppercorns and salt. Simmer until tender. Let cool in

broth. Remove chicken and save broth for another use.

Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan

cheese and Monterey Jack Cheese. Taste and add salt if needed. Set

aside.

IN a blender or processor, combine green chilies, tomatillos ,

cilantro, whipping cream and egg and blend until smooth. Add salt and

pepper to taste. Set aside.

Preheat oven to 375F.

Heat lard in small skillet. With tongs, carefully place one tortilla

at a time in hot lard. Hold for 3 to 5 seconds and drain on paper

towels. You want the tortillas to be softened but not crisp. Place

some of the chicken mixture on the tortilla and roll tightly. Place

seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup

of cheddar or Monterey cheese. Bake about 20 minutes or until heated

through and bubbly.

Serve with sour cream, guacamole, lettuce and olives.

NOTE:

Instead of softening the corn tortillas in hot oil use the following

Enchilada sauce.

(Alternative Enchiladas Sauce)

4 tablespoons oil

5 tablespoons flour

1 tablespoon cayenne pepper

1 tablespoon chili powder

1 teaspoon cumin

1 garlic clove

Heat the oil and add the flour, cayenne pepper, chili powder, cumin and

garlic. Cook for a few minutes and add the chicken broth.

2 to 3 cups chicken broth

Home Cookin Chapter: Recipes From Thibeault's Table

Stacked Enchiladas

==================

Source: Southwest Cookbook

Vegetable oil for frying

12 corn tortillas (6 inches)

1 1/2 cups (12 fl ounces) chili

Chili Sauce (recipe on page 195)

2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese

3/4 cups finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce

1 Jalapeno chili seeded and diced

1 garlic clove crushed

1/4 cup chopped green onions

4 tomatillos, husked and diced (or use canned)

1 1/2 cups chicken stock

2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon heavy cream

salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.

Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.