On Mar 17, 12:36 am, zxcvbob > wrote:
> I bought three 5 pound chickens today for 49¢ a pound. I froze 2 of
> them, and think I'll make enchiladas with the other one. ...

Simple works well for me. Lately I've been making Oaxaca-style
enchiladas (and enfrijolatas, enmoladas, and entomatadas). Just fry
the corn tortillas briefly in hot oil and run them through the sauce
of your choice (chile,either red or green; black bean; mole; or
tomato), then fold them into quarters on a plate, put more sauce over
them, add some shredded cheese and bake or broil them briefly until
the cheese melts.

To be honest, though, I don't stop there. I'll put some filling
inside, but not much, usually chicken, onions, some crumbly cheese,
and maybe some herb such as Mexican oregano. Easy and fast to make.

Frying the tortillas first makes them unlikely to get soggy when
they're sauced. I've never heard of dipping fresh tortillas into
broth. And I can't go along with mushroom soup or cream cheese for
enchiladas. Maybe that's just me.

Also, instead of boiling the chicken, sometime try cutting up the bird
and dropping the pieces into boiling water in your stock pot, then
bringing it back to boil, turning off the heat, and letting it steep,
covered, for an hour. When I do this, the bird stays moist and most of
the flavor stays in the chicken instead of going out into the water.
(Based on a Frugal Gourmet recipe from a long time ago.)

David