STEP 1:

2 chickens, whole (covered with water)
1 onion
1 carrot
1 celery stalk
6 peppercorns
4 whole cloves
2 whole allspice
1 bay leaf
1 tbsp. salt

STEP 2:

2 cans Rosarita enchilada sauce
2 cans tomato sauce
1 tsp. garlic salt
1 tsp. cumin

Step 1: Bring to boil, then turn it down and let simmer 2 to 3 hours. Let cool and take all meat off chicken (removing skin and bones). Skim fat off broth. Bottle some chicken for soup later.

Step 2: Lay out tortilla and put some chicken, handful of cheese and sprinkle of onion. Roll up and place in oblong baking pan. Continue filling tortillas in this manner until pan is full with 1 layer. Do additional pans the same way.

Step 3: Mix enchilada sauce, tomato sauce (8 or 10 ounce size cans, more may be desired), garlic salt and cumin to make a special sauce. Pour over enchiladas. Cover with tin foil; bake at 375 degrees for 1/2 hour.