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.

Also meant to mention (and you can google this) - why did Russia ban microwave ovens. So I did and here is what I found. There was no law that banned microwave ovens in the old Soviet Union, William Kopp made this up for his article many years ago. Several debunkers have trawled the USSR legal code without success trying to find the law - or the law that repealed it during perestroika. One argument goes that if even the Soviets banned microwave ovens, and we all know how evil the Soviets were, then surely microwave ovens must be bad. It is in the same boat as the allegation that the Nazis invented microwave ovens. They didn't (if they had cavity magnetrons available, they would have done what the British did and built accurate high frequency radar sets). Evil inventors developing something that even the evil Soviet empire had to ban, how effective that is as anti microwave oven propaganda. The question is valid given the sheer bulk of comment on the internet, but the simple truth is that microwave ovens were not banned in the old USSR. Urban Myth. No evidence whatsoever to support it.

Thanks Funky. Dinner was excellent, if I do say so myself. My fruit source had delicious cantaloupe (cut, so I could taste it). So I did cantaloupe and proscuitto. I also scored fresh made whole milk ricotta, so I did that instead of pea puree. When we were in Italy this one hotel buffet had fresh ricotta, italian bread, cantaloupe and salami on the buffet every morning and I loved the combo, so the Crostini with Ricotta and Honey with the wrapped melon was an homage to that. I also served my gazpacho shooters and I made a new Sangria with Rum ... yum! I grilled a butterflied leg of Marinated Lamb and served it with pita pockets that I browned and warmed in a little butter first (kept extras in the warming drawer). I served it with homemade Tzatziki, feta, baby lettuces, and Red Onion Marmalade. I made couscous with oil and vinegar, cinnamon, turmeric, salt and pepper, with finely diced cuke and red pepper, raisins, toasted almonds and parsley. Then for dessert, once again i did the Lemon Pistachio Ice Cream Sandwiches. Was it CindyMac who first posted those? They are a big hit every time, and so easy! A BIG thank you to whoever posted them! We had such a nice night and our guests had seconds on everything and really enjoyed it. DH and I spent the day cooking so it was fun. They brought a perfect hostess gifts, two books ... one of them a cookbook she authored. Oly, It turned out that we took the risk of cooking it while they were here and we were having appetizers. I usually like everything done ahead of time but I wanted it to marinate more. But, I have leftovers so I will def try your method! We like our meat rare so reheating can be tricky. Thank you for that tip! Linelle, oh my, removing the skins? Can you blanche them to make it easier. Sounds like a PITA, pun intended. ps here was my DR table

Monty, I'm thinking of Moe and hoping he is feeling much better. Jasdip, it looks good to me. My meatloaf always fell apart, I put so many veggies in there. Now I "cheat" by putting all the vegetables in the blender with a little chicken broth. All the flavor, but the meatloaf stays together! Those potatoes look really, really good. Those skinny stalks are either young crowns or old crowns. All the fiber in asparagus is in the outside peel, so the thinner the stalk, the tougher, because it's all peel and no soft middle. Sometimes, though, you just have to take what you get, and sometimes it's worth it. I did roast the thin stuff I bought for 99 cents a pound and it was edible, but it was chewy! Here we had the traditional St. Patrick's Day meal of corned beef, which I served with Chloebud's horseradish sauce, and that was very, very good. I made scalloped potatoes, cabbage and pureed butternut squash, to get the traditional green/white/orange of the Irish flag and added some home canned peaches and home canned green beans, just for good measure Cheese buns were made with Dubliner cheese and had a cross cut in the top to "let the leprechauns out" just like Grandma used to tell me to do. I made a loaf of gluten free bread with nancyofnc's recipe, but forgot to take a picture. Amanda took the rest of it home so she could have corned beef sandwiches, so it passed inspection, LOL. Dessert was sugar cookies, including a gluten free batch for Amanda. The regular cookies were frosted green and Amanda's were frosted white with green sugar, so we didn't mix them up. We even used the special Irish coffee cups and did it up right, LOL. Corned beef, obviously: Scalloped potatoes: Cheese buns: And, of course, cookies: Before that, I made meatballs, lots of them! And we had a smoked brisket, which we sliced on the slicer and then Foodsaver sealed the extra for the freezer. I think Chloebud's horseradish sauce would be really good with this too. We also had some smoked chicken leg quarters, which I served with brussels sprouts, but I can't find the picture, which I know I took. And, of course, I had my "supervisor", making sure I did everything right! Last night we had pork chops and green beans and it wasn't pretty enough to take a picture. As Jasdip says, only the best for the CF. (grin) Annie