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1
Red Enchilada Sauce.
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Turn stove top burner on high and heat a large pan over heat.
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Add shortening.
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Once shortening has melted add flour and stir constantly with a wooden spoon.
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After flour the shortening flour mixture has become thick and blonde in color turn heat to medium.
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Then add Red Chili Powder and stir constantly till combined and (Mixture will be dark red.
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Add Chicken broth and stir until all combined about five minutes.
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Lastly allow mixture to simmer uncovered for about ten minute
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Chicken Enchiladas.
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Pre heat oven to 350 degrees
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11
Pull all the meat off the chicken and put in a pot discard the Chicken skin.
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Next, add Garlic Powder.
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Add Salt.
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Turn on burner to low and add Cheese and Red Enchilada Sauce.
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Stir until cheese has melted and all has combined.
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Meanwhile place the Corn tortillas in the simmering Red Enchilada Sauce.
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Next pull a corn tortilla out of the sauce once it has softened and spread Chicken mixture in the center of the tortilla.
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Make sure you divide enough mixture for all tortillas.
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Then roll the tortillas up leaving the ends open.
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Then take a casserole dish and coat the bottom with sauce.
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Then place all the rolled up tortillas seam side down in the casserole dish.
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Cover with a thin layer of cheese.
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Next pour the remainder of the sauce over the enchiladas and cover with cheese.
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Then place in oven for twenty minutes until cheese has melted and serve.
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25
On the side have more cheese, black olives, sour cream, tomatoes etc.
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26
Dig inches.
