: This special chicken enchilada recipe was developed over a period of
: years by our family member, Uncle David, who is a real conniseur of
: chile peppers. The sauce used in this recipe is critical to the unique
: taste of these chicken enchiladas because it is made from aged red
: chile peppers.

: 3 chicken breasts
: ? to ? lb. shredded cheese (equal amounts sharp cheddar cheese &
: jack cheese)
: 2 large cans of Las Palmas Enchilada Sauce
: 1 doz. medium size flour tortillas
: 2 small cans sliced black olives
: 1 bunch green onions
: 1 bunch of fresh cilantro
: 1 medium sized tomato
: 3 yellow peppers
: 3 jalape?o peppers
: lots of crushed garlic
: a gob of fresh oregano

: Boil the chicken in water until done and shred by hand into a bowl.
: Grate the two types of cheese and mix together in another bowl.
: Cut up everything else into very small pieces and mix together in a
: third bowl.
: Dip a flour tortilla very quickly in hot olive oil and blot with a
: paper towel,
: Then dip the oiled tortilla in warmed up echilada sauce.
: Then evenly fill the wet tortilla with the grated cheese, pieces of
: chicken & diced vegetable mix.
: Roll the tortilla into an enchilada and place into a baking dish.
: Repeat the process, placing the enchiladas as tightly packed in the
: dishes as possible.
: Pour the leftover warm enchilada sauce over the top of the enchiladas.
: Bake at 300 degrees in a prewarmed oven for about 20-30 minutes.
: Have a cold beer or two while they are cooking because the fragrance
: will drive you crazy, otherwise!
: Remove from oven and let them cool for a bit so that don't fall apart
: when you serve them.


"aged red chile peppers"? Huh? You "age" a fresh chile pepper and
it spoils. And, what the heck is a "yellow pepper"??? There are
thousands of varieties of chiles, to say a "yellow pepper" is meaningless.