1 whole cooked chicken salted
2 or 3 dozen corn tortillas
Monterey jack cheese (or your preference)
1 can green chiles
1 can cream of chicken or mushroom soup-optional
Shred chicken and mix with green chiles. To skillet add small amount of oil and heat to medium. Dip tortillas into hot oil for a few seconds until softened and will not break when bending. Put small amount of chicken mixture into tortilla and roll up. You could also add some cheese into tortilla if desired. I think Cheddar would work well. Line a 9 x 13-inch pan with filled tortillas and ladle chile sauce over. Sprinkle grated Monterey cheese over and bake in 350 degree F oven until cheese is melted. Top with sliced scallions. Optional: pour diluted soup over.
6 dry hot red chiles (New Mexican style)
2 tablespoons flour
1 (8 ounce) can tomato sauce
Boil chiles until soft with 2 or 3 cups water about 10 minutes or until chilies are soft. Put cooked chiles in blender with about 1 cup of the liquid and blend until smooth. Strain out seeds at this point if desired.
In a preheated cast iron skillet on medium heat, brown the flour. Keep stirring with a wooden spoon until fairly brown. Add blended chile sauce to skillet stirring until mixed well and add tomato sauce and salt. If you want more sauce add more water from the cooked chiles and continue to cook until desired consistency. Use to top enchiladas or any dish you wish.