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Chicken Enchaladas #2
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    Chicken Enchaladas #2

  • 1 can green chiles
  • 1/2 onion
  • 5 cloves garlic
  • 1 pinch Mexican oregano
  • 4 split chicken breasts with other stock ingredients
  • 1 cup rice
  • 5 canned chipotles, diced -- (5 to 6)
  • Simmer chicken breasts with basic stock ingredients (get creative)

    Combine first 4 ingredients in food processor.

    Cook rice in 2 cups of water. Stirr in chipotles when rice is done.

    shred meat off the bone by hand, combine with rice, return bones to stock pot (from here the chicken soup is a separate project)

    fill 8 large flour tortillas with the chicken/rice mix arrange in a casserole, spoon green sauce over sprinkle with grated cheese bake at 425 until cheese browns

    From:  Alex Silbajoris
    Posted By: Alex Silbajoris, Via: Chile Head Mailing List
    Post Date:   Tue, 9 Feb 1999

    *BACK TO CHICKEN*







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