Recipe for Governor Merrills Chicken Enchilada 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
CHICKEN ----------------
3 lb Chicken, (3 to 5)
Onion
Water
A few bay leaves
A few peppercorns
----------------- ENCHILADA SAUCE ----------------
1 tsp Chicken broth
6 tbl Chili powder
1/4 tsp Garlic salt
1 tsp Cumin
2 tbl Cornstarch whisked in
3 tbl Hot water
Salt and pepper to taste
----------------- FILLING ----------------
3 cup Cooked chicken
3/4 cup Blanched almonds, sliced
1/4 cup Monterey jack cheese, shredded
1 med Onion, chopped
1/2 cup Enchilada sauce
----------------- TORTILLAS ----------------
12 x Flour tortillas
1 cup Monterey jack cheese, shredded
Instructions:
Instructions: With onion. Place in pot, cover with water. Add a few bay leaves and some peppercorns. Boil until chicken is cooked. Reserve chicken broth for enchilada sauce. Enchilada Sauce: Bring first 5 ingredients to a boil.

Whisk in cornstarch and boil 1 minute. Filling: Mix filling ingredients together. Tortillas: Dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. Place side by side in pan, sprinkle with cheese. Heat in oven at 350 for 10 minutes. Spoon sauce over all, top with scallions, and enjoy! JM. Governor Stephen Merrill, New Hampshire

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