Recipe - Enchiladas Especial Del Azul

2 One half pound Chicken (up to 31/2)
1 md Onion, cut into sixths
1 teaspoon Salt
One half teaspoon Pepper
1 teaspoon Each rosemary, sage and
thyme

GREEN ENCHILADA SAUCE
4 cn (small) green chilies, minced
or chopped
2 cup Warm water
1 teaspoon Salt
One half teaspoon Pepper
2 teaspoon Ground cumin seed
One half teaspoon Garlic powder
1 One half small Onion, minced
1/3 cup Olive oil

REST
1 pound Monterey Jack cheese (or
more according to taste)
cut or sliced up 1/8inch thick
12 Blue corn tortillas (use
yellow corn tortillas if
not available

GARNISH
Sour Cream
Lettuce, chopped
Tomatoes, chopped
Paprika

In a large pan, cover the chicken with boiling water and add onion and
seasonings. Cook about 1 hour. Cool under cold water and pull meat from
bones, removing skin, small bones and gristle. Dice chicken into 1/2inch
chunks. Place in small pot with 1 cup leftover chicken broth. Simmer over
low heat while preparing sauce.

Place sauce ingredients in blender and blend until creamy. Pour in saucepan
and cook for 30 minutes over medium heat, stirring frequently.

Blue corn tortillas do not take frying well (as do most tortillas) so
therefore, heat them in a 450 degree oven for about 30 seconds, until soft.

To assemble, take 4 oven proof plates and on each place one tortilla and
ladle some sauce over it. Then put 2 tablespoons chicken on sauce and cover
with slices of cheese. Repeat with second tortilla. With the third
tortilla, double the amount of sauce, omit the chicken and double the
cheese on top. Place in a 450 degree oven for 46 minutes until cheese
melts.

Garnish with sour cream, chopped lettuce and tomatoes and sprinkle lightly
with paprika. Serves 4 Posted to Bakery Shoppe Digest145 by robin carr
robin@hemi.com on Jul 05, 1997