*Ingredients*
*1 whole chicken
*1 can diced 8oz Anaheim Chiles or 2 fresh chiles sweated peeled and diced
1 whole onion
*water
*1 bag small corn tortillas (a little bigger then the size of ur hand)
*2 cans 8oz enchilada sauce (if you can find substitute 2 cans *8oz tomato soup with chile powder. I'm sure how much though start with 1 tablespoon the go up in tablespoon increments to taste. You want to be able taste both with out over powering the other)
*cheddar, pepper jack, or both or cheese of preference shredded enough to cover baking dish with 1 inch un-melted cheese
*salt
*pepper
*Chile powder
*olive oil
Steps
1. Wash and cut up chicken (at joints)
2. place in crock-pot with water just enough to cover
3. add spices, onion cut into 8ths and chiles Canned or sweated. Sweat by roasting till black refrigerated peel under water when cooled de-seed chop
4. Stew low for 8 hours or high for 4
5. separate chicken and liquid
*(if u picked and lean chicken u can use the liquid to make tortilla soup
my chicken was fat and my liquid turned out to be just fat after a day so I sent Gary to the market for chicken both and we had soup that way lol)6. set broth aside
7. de-bone and shred the chicken use a food processor to shed or 2 forks http://kitchenproductdeals.com/cuisinart-dlc-10s-pro-classic-7-cup-food-processor-cuisine/
8. chop the stewed onions
9. place all the stewed ingredients in large bowl mix.
10. Enchilada sauce, pour small amount just enough to cover the bottom of favorite baking dish you want about a pinky finger deep. 1 serving is 2 enchiladas so for 4 people you want about 20.
11. lightly pan fry your corn tortilla on 1 side place oil side up of tortilla of clean work space.
12. take small amount of stewed chicken place on 1 edge of tortilla and roll tightly with practice they won't tare but after they are cooked no one will notice and they will all taste the same.
13. repeat till you have all the enchiladas you want, set remainder chicken aside for soup next night or freeze.
13. pour remainder of the sauce on top top with cheese pop in oven for 30 minutes.
14. Let cool 5 minutes and enjoy. This goes great with re-fried beans (black or pinto), tortilla chip, and salsa
Ok i think that's it if you have any questions u know how to find me
To make the soup you just need you salsa, leftover chicken, chicken broth, cook to a boil, and top with corn chips. optional egg noodles cook separately.
