paprika
2 tablespoons cold water
2 tablespoons olive oil
2 lemons, diced
5 cloves garlic, minced
3 cups chicken broth
1 teaspoon paprika
1 teaspoon allspice
1 teaspoon dried oregano
1 teaspoon salt
1 cup chopped green bell pepper, chopped
1 cup sliced almonds
In a small saucepan, bring water to a boil. Add olive oil, stirring well. Place a lid on pan and cover.
Place lemon slices in a greased dish, and place in a large open flame, stirring occasionally, until lemon slices are almost set. Remove from flame and sprinkle with garlic.
Remove chicken broth from pan. Pour over chicken broth. Sprinkle with paprika, allspice, oregano, salt and green pepper. Pour mixture over chicken enchiladas, cover and refrigerate overnight.
While waiting, preheat oven to 350 degrees F (175 degrees C).
Remove an inch or so of the side of a large baking sheet. Using pinky tweezers, gently slide the center cup of the chicken broth mixture out from the center and underneath the two cups of lettuce.
Bake an additional 45 minutes, or until Chinese food is tender. Remove chicken from bowl and brush with egg wash. Bake an additional 30 minutes, or until chicken is no longer pink and juices run clear. Stir in broccoli and bell pepper. Reduce heat to 300 degrees F (150 degrees C) and pop enchiladas under hot water for 12 to 15 minutes, or until water level is nearly reached.
When cool, shred spaghetti sauce with a knife, core, or fork and divide into 3 parts. Top each part with 6 cups white rice and heat olive oil in a separate pot until heated through.
While you're waiting, return chicken to pot. Place on plates and serve enchiladas cool. Serve enchiladas with salsa or tomatillo salsa if desired.
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