Saturday, November 07, 2015

Chicken Enchiladas

Wednesday 28 October
On Saturday we made a batch of chicken stock, and once we had picked the meat off all those bones, we had enough tasty scraps to make chicken enchiladas, much as here.

Red Gold makes cans of diced tomatoes with green chile, so we just drained one and used that, some garden cilantro, and some strained yogurt for our topping.  A good stand-in after tomato season is over.

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