Chicken Enchiladas - chicken

Method

• Begin by cooking the chicken in a pot of water.
• Salt and pepper the water, bring to boil, then simmer.
• Chicken will be done within 20 minutes, but recipe works best if the chicken can simmer for 45 minutes so that it shreds easily.
• (Timesaver - put in the crock pot in the morning.)
• Remove chicken to a plate.
• Do not discard water.
• Use two forks to shred chicken apart.
• Preheat oven to 350 degrees.
• Saute diced onions in vegetable oil on medium heat in large skillet (chicken fryer).
• Sprinkle in some red paper flakes when onions are tender.
• Then add shredded chicken.
• Then add in one whole can of soup and 1/4 to 1/2 of the second can.
• Add 3/4 of the green chillis.
• Ladle in some of the broth remaining from the chicken boiling water.
• (You can use the empty can of soup to measure the water.
• I would not put more than a can.
• Sauce should remain creamy and thick.)
• Add and stir in 1 1/2 t. of cumin; 3/4 t. of ground coriander chili powder, and garlic powder.
• Turn down heat.
• Have non-stick skillet set on low heat to warm tortillas.
• Depending on how much chicken mixture used for each tortilla, should make 4 to 6 enchiladas.
• Heat tortilla for 30 to 60 seconds on each side then immediately fill with a serving spoon size of chicken mixture.
• Sprinkle with cheese, then roll.
• Line up in rectangle casserole dish.
• In same pan of chicken mixture and sauce, add remaining cream of chicken, and another ladle of chicken water.
• Return heat back to medium.
• Stir same spice combination but at reduced amounts, 1/2 t of cumin, 1/4 ground coriander chili powder, and garlic powder.
• If too thick add more water.
• This sauce is poured over the enchiladas.
• You Can cover the whole thing or just the middle leaving the edges of the enchiladas exposed.
• Then sprinkle remaining cheese over the top.
• Bake for 20 minutes.
• Good served with a side of spanish rice or black beans and rice.