Governor Merrill's Chicken Enchilada
| Yield: | 1 Servings |
| Categories: | Chicken, Casseroles |
| CHICKEN | ||
| 3 | lb | Chicken; (3 to 5) |
| Onion | ||
| Water | ||
| A few bay leaves | ||
| A few peppercorns | ||
| ENCHILADA SAUCE | ||
| 1 | ts | Chicken broth |
| 6 | tb | Chili powder |
| 1/4 | ts | Garlic salt |
| 1 | ts | Cumin |
| 2 | tb | Cornstarch whisked in |
| 3 | tb | Hot water |
| Salt and pepper to taste | ||
| FILLING | ||
| 3 | c | Cooked chicken |
| 3/4 | c | Blanched almonds; sliced |
| 1/4 | c | Monterey jack cheese; shredded |
| 1 | md | Onion; chopped |
| 1/2 | c | Enchilada sauce |
| TORTILLAS | ||
| 12 | Flour tortillas | |
| 1 | c | Monterey jack cheese; shredded |
| 6 | Scallions; chopped |
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