Recipe - Governor Merrills Chicken Enchilada

CHICKEN
3 pound Chicken; (3 to 5)
Onion
Water
A few bay leaves
A few peppercorns

ENCHILADA SAUCE
1 teaspoon Chicken broth
6 tablespoon Chili powder
One fourth teaspoon Garlic salt
1 teaspoon Cumin
2 tablespoon Cornstarch whisked in
3 tablespoon Hot water
Salt and pepper to taste

FILLING
3 cup Cooked chicken
Three fourths cup Blanched almonds; cut or sliced up
One fourth cup Monterey jack cheese;
shredded
1 md Onion; chopped
One half cup Enchilada sauce

TORTILLAS
12 Flour tortillas
1 cup Monterey jack cheese;
shredded
6 Scallions; chopped

Recipe by: Governor Stephen Merrill, New Hampshire Chicken: Stuff chicken
with onion. Place in pot, cover with water. Add a few bay leaves and some
peppercorns. Boil until chicken is cooked. Reserve chicken broth for
enchilada sauce. Enchilada Sauce: Bring first 5 ingredients to a boil.
Whisk in cornstarch and boil 1 minute. Filling: Mix filling ingredients
together. Tortillas: Dip tortillas in enchilada sauce, put strip of filling
across each one, and roll tightly. Place side by side in pan, sprinkle with
cheese. Heat in oven at 350 for 10 minutes. Spoon sauce over all, top with
scallions, and enjoy! JM. Governor Stephen Merrill, New Hampshire

Posted to bakeryshoppe digest V1 Number 033 by novmom@juno.com (Lynn A
Montroy) on Apr 16, 1997