MOM'S CHICKEN ENCHILADAS
Steps:
- In a large pot, brown chicken in a little olive oil until just brown. While browning, add some powdered garlic, pepper, thyme, oregano (and whatever else you want for spices). Then add a large onion chopped up and cook until soft. Add two cans of consommé with just enough water to cover and cook for at least 30 minutes, or until very tender so that you can pull it apart into small bits. While cooling the chicken, take the broth that is left and add ½ jar of a thick red salsa and cook on high until the sauce is reduced by about half. While the sauce is reducing, chop up a bunch of green onions with the tops, and have about 2 cups shredded cheddar and Monterey jack cheese plus a package of flour tortillas ready to assemble. Pour about 3/4 cup of sauce into a 9x12 glass cooking pan with sides. Lay the tortilla out flat on the counter and put a nice helping of chicken, onion, and cheese on one end and roll up. I fold the sides in a little and roll up from one side to the other. Then lay seam-side down in pan. You can usually get 8-10 in a 9/12 pan depending how fat you make them. Once they are all in the pan, cover them with some of the sauce about 3/4 of the way up the sides of the pan. At this point you can sprinkle with a little more green onion and cheese, cover with foil and cook on 375-400 for about an hour depending on your oven. When they are bubbling take them out and let stand about 10 minutes. Serve with sour cream/chopped tomato/hot sauce or whatever you want.
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