boiled a chicken and a half until it was falling off the bone. deboned
it and mixed most of it with cream/butter/flour/cumin sauce. Rolled it
up in corn tortillas. Covered with more sauce. Baked, then, at the
end, added charred tomatillo/garlic/onion puree and a nice three cheese
blend and mexican cream.

with the extra chicken and broth, arroz con pollo of course.

still got a half a chicken to spare.

DanS. wrote:
> boiled a chicken and a half until it was falling off the bone. deboned
> it and mixed most of it with cream/butter/flour/cumin sauce. Rolled it
> up in corn tortillas. Covered with more sauce. Baked, then, at the
> end, added charred tomatillo/garlic/onion puree and a nice three cheese
> blend and mexican cream.
>
> with the extra chicken and broth, arroz con pollo of course.
>
> still got a half a chicken to spare.
>
>


Your recipe sounds good but arroz = rice. Where is it?

gloria p

Gloria P wrote on 9/27/2009 at Sunday in message
> this nonsense:
> DanS. wrote:
>> boiled a chicken and a half until it was falling off the bone. deboned it
>> and mixed most of it with cream/butter/flour/cumin sauce. Rolled it up in
>> corn tortillas. Covered with more sauce. Baked, then, at the end, added
>> charred tomatillo/garlic/onion puree and a nice three cheese blend and
>> mexican cream.
>>
>> with the extra chicken and broth, arroz con pollo of course.
>>
>> still got a half a chicken to spare.
>>
>>
>
>
> Your recipe sounds good but arroz = rice. Where is it?
>
> gloria p

I made it with the chicken I had left over because I overestimated how
much I'd need for the enchalada.

On Sep 27, 3:08*pm, DanS. > wrote:
> boiled a chicken and a half until it was falling off the bone. *deboned
> it and mixed most of it with cream/butter/flour/cumin sauce. *Rolled it
> up in corn tortillas. *Covered with more sauce. *Baked, then, at the
> end, added charred tomatillo/garlic/onion puree and a nice three cheese
> blend and mexican cream.

That sounds GOOD.