"zxcvbob" > wrote in message
...
>I bought three 5 pound chickens today for 49¢ a pound. I froze 2 of them,
>and think I'll make enchiladas with the other one. But I'm not really sure
>how. How does this sound:
>
> I thought I would boil the chicken whole, then bone and shred it, and
> maybe mix it with jalapeños and cream of mushroom soup and a little cumin,
> oregano, and garlic to make the filling. Then roll up in corn tortillas
> dipped in hot chicken stock. Pour canned green enchilada sauce (medium
> hot) all over, and grated sharp cheddar cheese. Bake for 45 minutes.
>
> What am I overlooking? Does it need some sour cream in the filling?
> Something else? (don't say cilantro) Thanks.
>
> Bob
I wouldn't dip the tortillas in hot chicken stock. I'm pretty sure that
they would get very soggy. I always dip my enchilada tortillas in the
enchilada sauce and then fill them. Pour the rest of the sauce over the top
of the finished enchiladas. For filling, I use shredded chicken, roughly
chopped black olives, chopped green onion, shredded cheese (your choice --
jack, colby/jack, cheddar, etc), sour cream and anything else that might
suit my fancy that day. I always use corn tortillas and fry them first in a
bit of oil in a skillet and go directly from the skillet to a bowl of green
enchilada sauce and then fill each one. Top with more sour cream and a
tasty salsa when they come out of the oven. If you want a sweeter, saltier
enchilada, then use the cream of mushroom soup. A couple of breasts or
thighs from a 5 pound chicken should provide enough chicken for 8+ corn
enchiladas.
Janet