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Pulido's Enchiladas

1 quart water
1 t. salt
1 chicken bouillon cube
3 chicken breasts, skinned
1 T. shortening
1/2 medium onion, finely chopped
1/2 bell pepper, finely chopped
3 oz. canned tomatoes, chopped
1/8 t. cumin
1/8 t. garlic powder
1/8 t. black pepper
salt, to taste

Bring water to boil. Dissolve salt and bouillon in the water. Add chicken and cook at rapid simmer until chicken is done. Reserve broth. Shred chicken and set aside. In saucepan, heat shortening. Add onion and bell pepper and saute until tender. Add tomatoes, cumin, garlic powder, pepper and salt. Add chicken and 1/2 cup reserved broth and simmer for 10 minutes. Meanwhile make sour cream sauce.

Sour cream sauce:
1/4 C. margarine
2 T. flour
1 C. reserved chicken broth
1/4 t. lemon juice
1 C. sour cream

In saucepan, melt margarine. Blend in flour until smooth. Add broth and lemon juice and stir until thickened. Remove from fire and add sour cream. Blend well, until sauce is a medium consistency.

Enchilada sauce:
2 T. shortening, plus 1 C. for assembly
4 T. chili powder
1 C. water
1 T. flour

Heat shortening. Add chili powder. Mix water and flour; add to chili powder and shortening mixture and stir until slightly thickened.

To assemble:
Heat 1 cup shortening to 300F. Dip each corn tortilla in hot shortening long enough to soften. Then dip each tortilla in enchilada sauce just long enough to coat both sides. Then fill each with filling and roll tightly.

Top with sour cream sauce.

Yields 18 enchiladas.

    
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