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Place eggs in the saucepan, as many as you want. Cover them with cold water.
Do NOT salt the water.
Place on burner on HIGH heat.
Once they start to boil turn your timer to 3 minutes.
When the timer goes off, take off the heat, put on the lid and reset the timer to 8 minutes.
When the timer goes off, run cold water over them for about a minute, let them soak a bit to cool off.
They will peel best if you set them in the refrigerator for about 1/2 to 1 hour.

Ingredients:

• 1 bunch spinach
• 1 pkg cream cheese
• 14 oz jar of artichoke heart
• 1/2 cup sour cream
• 1/4 cup parmesean
• garlic

Roughly chop artichoke hearts and garlic

Combine them with cream cheese, sour cream and parmesean until smooth.

Yer choice here either chop spinach and combine with mixture or;

Place spinach in processor, add mixture and pulse.

The latter is a bit messy but smoother.

Ingredients:

• 1 whole Roasted Chicken (makes 15 – 18 enchiladas)
• 1 3/4 cup yellow onion, finely chopped
• 2 Serrano peppers
• 4oz cheddar cheese, grated
• 4oz pepper jack cheese, grated
• 8 oz Habanero Salsa
• 1/2 of a 16oz tub sour cream
• 2 cans enchilada sauce
• White Corn tortillas
• vegetable oil

Preparation

Roast Chicken according to recipe.
Or boil it if you prefer. I think roast tastes better and less mess.

To boil:
Rinse your chicken in cold water and place them in a pot and cover with water. Add salt/pepper and bring to a boil. Reduce heat to a low simmer, cover for 3/4 hour or so.

When the chicken is cool enough to touch, de-bone the chicken.
Discard the skin, bones, gristle, and any other parts you don’t want to eat!

Place your chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks.
Chop onion into small chunks and dice Serrano peppers. Combine cheeses.

In a large bowl combine chicken, onions, Serrano, 1/2 jar of the salsa, sour cream and 1/2 of the cheese.

At this point you can start assembling your chicken enchiladas.
Heat the vegetable oil on medium high heat in a pan big enough to fit the tortillas in.

Assembly Time

This is easier with 2 people:
When the oil is hot, take a tortilla with tongs and hold them in the oil until they bubble. The tortillas should bubble right away. If they don’t, your oil is not hot enough. You can also dry fry them as well.

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