Chicken Enchilada

persons

500 g / 2

large chicken breasts

{72 g} 1

carrot, chopped

{38 g} 1

small onion

peppercorns

bay leaf

1 L 4 cup {960 g}

water/chicken stock or combination thereof

375 ml {0.0 g} 1 1/2

enchilada sauce

{200 g} 10

medium tortillas (corn preferred, flour tortillas if necessary)

300 g

cheddar/marble/jack cheese, grated

250 ml {262 g} 1 cup

sour cream

5 ml {4.8 g} 1/2 tsp

regular salt

2.5 ml {2.4 g} 1/2 tsp

pepper to taste

{12 g} 1

stalk green onions, sliced (optional)

60 ml {0.0 g} 1/4 cup

black olives (optional)

Add onion, carrot, peppercorns, bay leaf to water stock and bring to a boil.

Add chicken breasts (bone in, skin on) bring to a boil again.

Cover reduce heat to low and let poach for 25 minutes.

Remove chicken into bowl and let cool.

Strain stock into container/jar for use later. (Mexican rice) Shred chicken, add salt and pepper to taste adding a little stock if necessary to keep moist.

Add 1/2 /125ml sour cream, mix.

Add 1/2 /125ml enchilada sauce to bottom of 9x14 casserole.

Place a little cheese and chicken in each tortilla, roll and place seam side down.

Cover enchiladas with remaining sauce.

Add dollop of sour cream to each enchilada.

Cover with remaining cheese, and optional onions and/or olives.

Bake in 400F/204C oven for 10-20 minutes.

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