Rancho Ramona’s “Enchilada Ramona”

• 2 White Corn Tortillas
• 5 Oz. Ramona Mix *
• 6 Oz. Enchilada Sauce *
• 3 Oz. Monterey Jack cheese grated
• 1/8 C. Green Onions chopped
• Ramona Mix* serves 2-4
• 1 Whole Cooked Chicken Breast *
• 1 C. Monterey Jack Cheese grated
• 1/4 C. Raisins
• 1/2 C. Celery chopped
• 1/2 Medium White Onion chopped
• 1/3 C. Sliced Almonds toasted till light brown
• 1/2 C. Sour Cream
• 2 tsp. Garlic Powder
• 1 Tbsp.+2 tsp. Coriander dry
• 1 tsp. Cinnamon
• 1/4 tsp. Black Pepper

Combine all ingredients and mix thoroughly.

*Cooked Chicken Breast

• 5 lbs. Chicken Breasts Boneless Skinless
• 4 Tbsp. Salt
• 1 1/2 Tbsp. Parsley Flakes
• 1 1/2 Tbsp. onion Minced
• 1 tsp. Sage
• 1 tsp. Rosemary
• 2 Tbsp. Black Pepper
• 1 Tbsp. Oregano
• 1 Tbsp. Garlic Powder
• 1 tsp. Sweet Basil
• 1 tsp. Dry Mustard
• 8 oz. Water

Whisk spices together with water. Place all into heavy skillet adding water as needed to cover chicken. Simmer covered, till done, about 1 hour. – May reserve broth for Spanish Rice broth.

*Enchilada Sauce: makes 4 c.

• 2 Tbsp. Shortening
• 1/3 C. Finely Chopped White Onion
• 1/2 tsp. Black Pepper
• 1/2 tsp. Salt
• 1 1/3 Tbsp. New Mexico Chile Powder.
• 1/2 tsp. Oregano
• 1/2 tsp. Cumin
• 1/2 C. All-Purpose Flour
• 2 Cubes Beef Bouillon
• 3 C. Water

In heavy skillet or saucepan heat shortening and cook onion until transparent. In separate bowl mix together black pepper, salt, chili powder, oregano and cumin. Add spice mix to cooked onions and mix well; cook for about 3 minutes. Add flour whisking until smooth and continue to cook for 1 minute more. Add bouillon cubes and slowly whisk in water continuing to heat until sauce thickens to consistency of gravy.

For pliability dip white corn tortilla in hot canola. Place in bake proof dish. Fill each tortilla with Ramona Mix; roll tortillas. Top each with Enchilada Sauce and sprinkle with cheese. Microwave for 3 minutes. Place in preheated 400° oven for 10-12 minutes or until sauce begins to thin and bubble on the platter. Remove from oven top with chopped green onion. Serve with Spanish Rice and Beans.