Becky posted 01-12-99
Chicken Enchiladas
3 cups cooked, diced chicken (directions follow)
1 (10 oz.) can tomatoes and green chiles
1 (16 oz.) can tomatoes
1 clove garlic, crushed
1 large onion, chopped
3/4 tsp. coriander
1 tsp. salt
2 cups sour cream
1 lb. sharp cheese, grated
16 tortillas
Sauce: Combine tomatoes, garlic, onion, coriader and salt in a blender. Mix well.
Pour into a saucepan and simmer 30 minutes. Remove from heat cool slightly then stir in sour cream.
Soften tortillas in hot oil and then dip each tortilla in sauce.
Spoon chicken and cheese in each tortilla roll and put in casserole dish side by side.
Just before cooking pour remaining sauce over enchiladas and sprinkle with more cheese. Bake for 30 minutes at 325.
Cooking chicken for fillings:
Place chicken breasts in 4 qt. boiling water with
2 tsp. salt
1 medium onion, sliced
2 ribs celery with leaves, sliced
1 carrot, sliced
Return to a boil, then Reduce heat and simmer about 20 minutes. Cool in the broth and then debone.
Six chicken breast halves yield about 3 cups meat.
This is from one of my most favorite cookbooks, 'It's a Long Way to Guacamole'