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Linda Mc P Modenbach Eng 1113-353 19 February 2004 Moms Chicken Enchiladas Traditions are customs or beliefs handed down through a family and sometimes created without even realizing it The routines or foods shared when we come together are repeated and become a part of who we are A detail made clear a few weeks ago as my daughters and I shopped for groceries the day before our Super Bowl gathering As we grabbed chips dips sodas baked beans chicken and barbeque sauce one of my daughters said Dont forget the ingredients for Moms Chicken Enchiladas I never realized until then that it had become a traditional dish served at all our family functions As we continued shopping we gathered everything needed for our entre 10 pounds of chicken legthigh quarters 3 8-ounce bags of mixed cheddarmonterey jack shredded cheese 1 large and 1 medium yellow onion 4 4-ounce cans of chopped green chilies 4 4-ounce cans of sliced olives 2 16-ounce cans of enchilada sauce and 3 dozen small corn tortillas I knew what was needed even without a list since I created the recipe and have been cooking it for years The only time I vary from my original recipe is when I am short on time When this happens I purchase cooked chicken from my local stores deli Since we shopped the day before our party I had plenty of time to start from scratch Boil the 10 pounds of chicken and the large onion in a big pot of water Cook until the chicken falls apart Drain the water and put the chicken in a large covered bowl where it will sit overnight in the refrigerator The next morning debone the chicken In a large mixing bowl combine chicken diced medium onion chopped green chilies sliced olives and two bags of cheese In a 17 x 12 x 4-inch roasting pan pour one can of the enchilada sauce Pour
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