MENUDO with chicken. This recipe is for you whities back east that can not buy whole mild New Mexico dry Chilies. Put 2 large chicken breasts, 1 whole onion, 12 cloves of garlic, 1 quart of water in a pot. Cook with a lid about 45 minutes until the onion is tender and the chicken is cooked. Pour 1/2 the chicken broth into the kitchen blender with the cooked onion, 12 cooked cloves of garlic, 2 bay leaves, 1 tablespoon of oregano, 1/2 teaspoon salt. Blend about 2 minutes on high speed. Remove chicken from bone put the chicken back in the pot with the broth. Pour broth from blender into the pot. Add 2 large 32 ounce cans of enchilada sauce, 1 16 oz can of whole kernel corn, 1 16 oz can of sliced carrots. This is the traditional Mexican recipe but every family has their own version. You can add other vegetables like, green beans, garbanzo beans, cabbage, potatoes, etc. what every you like. Bring to a boil for 15 minutes. Serve hot and top with a sprinkle of cilantro.