Chicken enchiladas with tomatillo-sour cream sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Monterrey Jack cheese; shredded, up to 16 |
| 1 | medium | Onion; chopped |
| 8 | ounces | Sour cream |
| 1 | pack | Frozen tomatillo salsa |
| 2 | cups | Chicken broth |
| 2 | tablespoons | Margarine |
| 2 | tablespoons | Flour |
| 2 | packs | (10-12) corn tortillas |
| Oil for frying tortillas | ||
Directions
OTHER INGREDIENTS
Poach 1 whole chicken or 4 chicken breast halves in simmering water until cooked through. Reserve broth. Remove meat from bones and shred. You should have about 3-4 cups shredded chicken.
Melt margarine in saucepan. Add flour and cook about 1 minute. Do not burn.
Add broth and stir until thickened. Stir in sour cream. Stir in tomatillo salsa which has been cooked as in above directions.
Start with 12 tortillas. Fry tortillas in ½" oil in small skillet for a few seconds until limp. Place on paper towels. In each tortilla, place some chicken meat, some chopped onion and some grated cheese. Roll up. Place in long baking dish. Do as many as you have meat for. (Are delicious reheated in microwave.) Pour sour cream mixture over top, covering all exposed tortillas. Put leftover cheese on top. Bake at 350 d. for 20-30 minutes until heated through and bubbly.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on May 23, 1998