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Here's my MIL's chicken enchilada recipe from the 1960's, before anyone knew anything about cholesterol. OMG it is so good!
Chicken Enchiladas Rancheros
1 cut up frying chicken
1 can chicken broth
1 1/2 packages Lawry's enchilada seasoning
1 lb Longhorn cheese
1 lb sharp cheddar cheese
1 8 oz can tomato paste
1 package fresh corn tortillas
Poach chicken with chicken broth, salt, and enogh water to cover for 1 hour at a simmer. Remove chicken, degrease broth, and leave to cool. Blend enchilada seasonings with broth and tomato paste. Simmer sauce for a few minutes. Grate the cheeses. Skin, debone, and shred the chicken. Oil and pour a little sauce on the bottom of 2 baking pans. Dip the tortissas in the warm sauce one at a time until pliable enough to work with. Fill with chicken, cheese, and sauce. Place seam side down in pans. Top with cheese. Cover with foil. Heat at 350 for 30 minutes. Serve with Hot Sauce Rancheros made with equal parts of minced onion, tomato, and canned jalapeno peppers (or just buy some salsa).
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