Chicken Enchilada Ingredients:

meat from whole chicken
2 medium onions, finely diced
2-4 small green peppers (hot or mild, your choice), seeded and finely chopped
2 carrots, grated
2 zucchini, grated
1/2 teaspoon cayenne pepper
2 teaspoon oregano
1 tablespoon cumin
2 cups grated cheese

8 cups enchilada sauce

corn tortillas (18-30)

avocados, sour cream, salsa and limes for garnish

Enchilada Sauce Ingredients:

4 ounces whole dried New Mexico or Ancho chiles (or chilies with a smoky taste)
1/4 cup extra virgin olive oil
1 medium onion, finely chopped (or pureed in Quisinart)
1 teaspoon ground cumin
2 cups chicken stock
2 cloves garlic
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt (to taste)

Enchilada Sauce Preparation:

Clean dried chiles by removing the stem and seeds- wear gloves and don’t touch your face!
Saute onion in olive oil
Add cumin and cook, stirring occasionally until well mixed
Add stock and chiles and bring to a boil
Reduce heat to simmer
Whisk in garlic, vinegar and tomato paste
Simmer, covered for 45 minutes
If you haven’t already pureed your onions and chopped everything else up finely you’ll probably want to run the sauce through a food mill

Chicken Enchilada Preparation:

Shred or dice chicken
Mix with onions, peppers, carrots, zucchini and spices
Stir in one cup enchilada sauce
Stir in cheese
Use some enchilada sauce to dip the corn tortillas in to moisten them
Scoop filling into tortillas, roll and stack in pans

May be covered and frozen at this point

To serve immediately, cover and heat in 325 F oven until steaming, about 20 minutes

Serve with warm enchilada sauce and all the toppings, as desired!