FBD

Chicken Enchiladas Continued

MexicanChickenAdvanced25 minBy Northstar

Ingredients

Servings
4
  • 2 medium onions
  • 3 clove of garlic, minced
  • 2 tbsp virgin-olive oil
  • cans of tomato sauce
  • 2 Quarts. of chicken broth, use the de-fatted* broth from chickens
  • 2 tsp oregano leaves
  • 0.5 tsp ground cumin
  • 0.3 cup chili powder
  • 0.3 cup cornstarch (may slowly be increased to obtain a
  • 1 Whole chicken
  • 1 large onion, diced
  • 3 large stalks of celery with leaves, diced
  • 2 Carrots diced
  • 1 large can of diced green chilies
  • 1. Cut up chicken into separate pieces
  • 2. Simmer all ingredients in 64 ounces of water, until

Instructions

  1. 1

    fairly thick consistency)

  2. 2

    1 Teaspoon salt

  3. 3

    1 Teaspoon fresh ground pepper

  4. 4

    2 Tablespoons of fresh lime or lemon juice

  5. 5

    * To de-fat the chicken broth place it in the freezer until the fat coagulates

  6. 6

    on top of the broth, then you throw away the fat.

  7. 7

    1. Sauté onions, garlic in oil until soft

  8. 8

    2. Add all ingredients, except cornstarch, and simmer for

  9. 9

    25 minutes. Add cornstarch (mix well in water before

  10. 10

    adding to sauce) to the sauce and simmer until a thick

  11. 11

    consistency.

  12. 12

    chicken is tender, allow to cool off and remove bones

  13. 13

    and skin. Shred or dice chicken and set aside for filling

Tags

native-american-health