Green chicken enchiladas

Yield: 1 Servings

Measure Ingredient
4 \N Chicken breasts
1 pounds Tomatillos
½ large Onion
2 cans Cream of chicken soup
3 \N Jalapeno peppers (optional) (up to 7)
1 can Evaporated milk
15 \N Corn tortillas
\N \N Monterey Jack cheese
\N \N Cheddar cheese
\N \N Cilantro

Cook Jalapenos and tomatillos on medium heat until tender. In blender combine tomatillos, onion, soup, Jalapeno, cilantro and milk, blending all ingredients together well. Set aside. Cook and de-bone and mince chicken breasts. Shred both cheeses together. Fry tortillas until soft. In oblong pan, lay 5 tortillas, then ½ of the minced chicken, ⅓ of the cheeses, and ⅓ of the sauce; then make two layers of 5 tortillas, rest of chicken, ⅓ cheeses, and ⅓ of the sauce. Top layer is 5 tortillas, remainder of cheeses and sauce. Cover with foil and cook at 350 degrees for 20 to 30 minutes or until cheeses are bubbly. Top with sour cream.

Posted to FOODWINE Digest 10 Sep 96 From: Joe Ames <ames@...>

Date: Wed, 11 Sep 1996 12:34:44 -0400

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