The Honorable Stephen Merrill

Former Governor & Attorney General of New Hampshire

Specialty Recipe

Stephen's Chicken Enchilada

Ingredients Chicken:

3- to 5-pound chicken

onion

water

a few bay leaves

some peppercorns

Enchilada Sauce:

1 quart chicken broth

6 Tablespoons chili powder

1/4 teaspoon garlic salt

1 teaspoon cumin

2 Tablespoons cornstarch whisked in 3 Tablespoons hot water

salt and pepper to taste

Filling:

3 cups cooked chicken

3/4 cup blanched almonds, sliced

1/4 cup Monterey Jack cheese, shredded

1 medium onion, chopped

1/2 cup enchilada sauce

Tortillas:

12 flour tortillas

1 cup Monterey Jack cheese, shredded

6 scallions, chopped

Chicken: Stuff chicken 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 degrees for 10 minutes. Spoon sauce over all, top with scallions, and enjoy!

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