Tex Mex chicken enchiladas, corn tortillas dipped in red chili sauce, rolled up with cooke chicken, covered with more sauce and shredded cheese, and baked.
Friends rave every time I make this dish. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.
