Serves 6 to 8.  May be made ahead and frozen/refrigerated before cooking.

My mother-in-law spent a few years in northern Mexico working as a volunteer, and this is one of the recipes she brought back with her.   I'm not completely certain that Mrs. Dash is an authentic Mexican ingredient, as ubiquitous as it may seem in the following recipe, but these enchiladas really are good, and they're a great way to use leftover chicken or turkey.

Read the whole recipe before beginning; there are several sections.

• 2 large whole chicken breasts (4 halves)
• 1 medium onion
• 3 sprigs cilantro or parsley
• 1 bay leaf
• 1 clove garlic, halved
• 2 stalks celery
• 1 Tbs Mrs. Dash (all-purpose, salt-free herb seasoning)

Combine all ingredients in stock pot; cover with water.  Bring mixture to a boil; cover, reduce heat, and simmer 1 hour or until chicken is tender.  Cool chicken and chop finely.  (Strained broth may be reserved for use in soup or other recipes.)

Note: If leftover chicken or turkey is substituted in this recipe, use about 2 cups chopped meat.

Meanwhile, make the sauce for the enchiladas:

• 16-ounce can crushed tomatoes
• 2 serrano chilis, chopped
• 1 clove garlic, minced
• 1 cup chopped onion
• 1 Tbs Mrs. Dash

Combine ingredients; simmer in heavy open pot for 30 to 45 minutes.

Then the filling for the enchiladas:

• 16 ounces sour cream
• 1/3 to 1/2 cup buttermilk
• 2 cups shredded mozarella
• 1/2 Tbs Mrs. Dash
• 2 cups finely chopped chicken (above)

Stir filling ingredients together in a large bowl.

Now, to put it all together:

• 1 to 2 packages small flour tortillas
• grated cheddar cheese
• oregano

Warm tortillas according to package directions (microwave or conventional oven).

Fill tortillas with chicken mixture.  Roll up and arrange side-by-side, seam down, in a 9x13-inch baking dish.  (May take 2 dishes.)

Pour sauce over enchiladas and bake at 350ºF until heated through (center will bubble; may take 25 to 35 minutes).  Sprinkle with oregano and grated cheddar cheese and heat for 5 more minutes.  Serve.

Note: this dish may also be frozen or stored in refrigerator before baking.

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