Linda Mc P. Modenbach Eng 1113-353 19 February 2004 Moms bellyacherhearted Enchiladas Traditions are customs or beliefs pass peck through a family and sometimes created without make up realizing it. The routines or foods shared when we come together are repeated and extend a part of who we are. A detail made clear, a a couple of(prenominal) weeks ago, as my daughters and I shopped for groceries the day to begin with our Super trough gathering. As we grabbed chips, dips, sodas, baked beans, yellowish, and barbeque sauce, iodin of my daughters said, Dont forget the ingredients for Moms Chicken Enchiladas. I never realized, until then, that it had become a traditional hit served at all our family functions. As we move shopping, we gathered everything needed for our entrée: 10 pounds of chicken pin/thigh quarters, 3 8-ounce bags of mixed cheddar/monterey jack tear cheese, 1 mammoth and 1 long suit yellowed onion, 4 4-ounce cans of chopped green chilies, 4 4-ounce c ans of sliced olives, 2 16-ounce cans of enchilada sauce, and 3 dozen small feed tortillas. I knew what was needed, even without a list, since I created the formula and yield been cooking it for years. The wholly time I vary from my sea captain recipe is when I am short on time. When this happens, I corrupt cooked chicken from my local stores deli.
Since we shopped the day before our party, I had potful of time to start from scratch. Boil the 10 pounds of chicken and the gargantuan onion in a big pot of water. exchange until the chicken falls apart. Drain the water and put the chicken in a large covered bowl where it get out sit overnight in the ref! rigerator. The next morning, debone the chicken. In a large mixing bowl combine chicken, diced moderate onion, chopped green chilies, sliced... If you want to get a overturn essay, order it on our website:
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