This recipe makes a lot of enchiladas if you add the corn and zucchini as filler (and they are yummy!) I get 30 enchiladas out of one chicken like this!
1 4-pound whole chicken
1/2 tsp. peppercorns
2 whole garlic cloves
1/2 white onion, chopped coarsely
2 medium sweet onions sliced thin
4 oz can green chilis, chopped
Salt and pepper to taste
30 Corn tortillas
4 fresh ears of corn
16 ounces Daiya cheese
2 small zucchini, chopped (optional)
1 tsp. chili powder
2 tsp. oregano dried
1 tbsp. salt
7 cups chicken stock (use from boiling chicken)
4 small cans tomato paste
1 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. paprika
1/2 tsp. cayenne
1-1/2 tsp. coriander
1-1/2 tsp. cumin
Boil a 4 lb. chicken in water with peppercorns, garlic cloves and onion until done. Remove to cool. Continue to boil the broth to reduce it by half. Strain out the garlic, onion and peppercorns before adding to sauce.
Boil corn in chicken stock for 5 minutes or until just lightly cooked (this makes the corn easier to remove from cob. Remove from stock and let cool enough to handle. Use a sharp knife and cut kernels from cob.
Saute 2 sliced onions until caramelized. Saute zucchini for 5 minutes. Pick chicken meat off bones. Mix chicken, onions, zucchini, 1 small can green chopped chiles, corn, salt and pepper together.
Either warm corn tortillas in microwave with damp towel or run them individually through hot oil briefly, fill with meat and cheese and roll.
Cover bottom of pan with a thin layer of sauce, place rolled enchiladas on top, seam side down, then top with more sauce and cheese and bake until heated through.