Chicken Enchiladas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil 5 chicken breasts in enough water to cover. Add 4 cloves of fresh garlic sliced in half. Boil for 30 min., turn off heat and let sit covered for 10 min. Reserve stock for sauce. Shred chicken in a bowl.

Step 2

Into cold saucepan, pour oil, then stir in chili powder. Turn heat to high , stirring, about 3 minutes or until chili powder starts to darken. Add onions, garlic, flour, cumin, and salt and continue stirring, about 5 minutes. Add hot chicken stock and stir well. Cook about 20 minutes, stirring occasionally, or until thick enough to coat spoon. Remove from heat.

Step 3

Further prepare shredded chicken by pouring in 1 cup of sauce to moisten and mix in 1 cup of shredded monterey jack cheese. Mix with hands.

Step 4

Use fresh white corn tortillas, dip in sauce to soften. Place about 2 heaping tablespoons of chicken mixture at one end and roll. Place in pyrex or other oven-ready pan; seam side down.

Step 5

When finished, pour sauce over enchiladas and top with shredded cheddar cheese, and cover.

Step 6

Cook at 450 until it bubbles; 20-30 minutes.