Enchiladas

Chicken Enchiladas. ( That is a pictures of Enchiladas I made today)

I’m going to try to give some kind of measurements but I just throw a chicken on to boil and from there it’s all an invention.

One whole skinned chicken.

1 whole onion

3 cloves of garlic.

Salt

Chili powder

5 small tomato’s.

3 to 4 cups of White Cheddar Cheese, Monterey Jack or whatever cheeses you prefer

Cumin powder (only if you like it sometimes I’m not in the mood for it)

Thick Cream. I prefer not to use Sour Cream because the flavor is so overwhelming.

20 Tortillas, more or less. (You can use Flour or corn)

Boil skinned chicken with onion, garlic and salt. I just throw the whole onion in and then take it out at the end. Boil the chicken until the meat is almost falling off the bone.

Take the chicken out let it cool and then debone it. Shred the chicken up and set it aside.

Put the tomatoes, cooked onion, and cooked garlic into a blender and blend them up. You can add a little chicken broth if you need to. Throw the blended mixture into the chicken broth and then add the cream.

You can add a little cumin powder and knorr suiza to the broth. Sometimes I buy a very small can of pickled jalepenos called, escabeche. I just add the juice but not all of it. Add a little and taste it.

From here you need to thicken the sauce. You can take some of the sauce out of the pot let it cool a little and add flour and some milk and then add that back into the broth. Let it come to a boil while stirring it so it does not stick to the bottom and it should thicken up.

Add about 2 cups of the thick chicken broth to the shredded chicken.

Take one tortilla at a time and dip it into the creamy sauce and then add the chicken and roll the tortilla closing both ends. Set them in a casserole pan. Pour the sauce over all the rolled tortillas filled to the rim of the casserole pan and them sprinkle an abundance of cheese all over the top.

Put them in the oven on a high heat for about 30 minutes and DONE!