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1
Begin by cooking the chicken in a pot of water.
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2
Salt and pepper the water, bring to boil, then simmer.
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3
Chicken will be done within 20 minutes, but recipe works best if the chicken can simmer for 45 minutes so that it shreds easily.
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4
(Timesaver - put in the crock pot in the morning.)
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5
Remove chicken to a plate.
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6
Do not discard water.
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7
Use two forks to shred chicken apart.
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8
Preheat oven to 350 degrees.
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9
Saute diced onions in vegetable oil on medium heat in large skillet (chicken fryer).
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10
Sprinkle in some red paper flakes when onions are tender.
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11
Then add shredded chicken.
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12
Then add in one whole can of soup and 1/4 to 1/2 of the second can.
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13
Add 3/4 of the green chillis.
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14
Ladle in some of the broth remaining from the chicken boiling water.
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15
(You can use the empty can of soup to measure the water.
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16
I would not put more than a can.
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17
Sauce should remain creamy and thick.)
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18
Add and stir in 1 1/2 t. of cumin; 3/4 t. of ground coriander chili powder, and garlic powder.
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19
Turn down heat.
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20
Have non-stick skillet set on low heat to warm tortillas.
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21
Depending on how much chicken mixture used for each tortilla, should make 4 to 6 enchiladas.
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22
Heat tortilla for 30 to 60 seconds on each side then immediately fill with a serving spoon size of chicken mixture.
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23
Sprinkle with cheese, then roll.
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24
Line up in rectangle casserole dish.
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25
In same pan of chicken mixture and sauce, add remaining cream of chicken, and another ladle of chicken water.
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26
Return heat back to medium.
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27
Stir same spice combination but at reduced amounts, 1/2 t of cumin, 1/4 ground coriander chili powder, and garlic powder.
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28
If too thick add more water.
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29
This sauce is poured over the enchiladas.
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30
You Can cover the whole thing or just the middle leaving the edges of the enchiladas exposed.
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31
Then sprinkle remaining cheese over the top.
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32
Bake for 20 minutes.
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33
Good served with a side of spanish rice or black beans and rice.
