Judy's chicken enchiladas w/tomatillo-so

Yield: 8 Servings

Measure Ingredient
1 Whole chicken -or-
4 Chicken breast halves; reserve broth (up to)
16 ounces Monterrey Jack cheese; shredded
1 medium Onion; chopped
8 ounces Sour cream (lowfat is OK) (up to)
1½ cup Judy's tomatillo salsa for freezing
3 cups Chicken broth
3 tablespoons Margarine
3 tablespoons Flour
2 packs (10-12) corn tortillas; -or-
18 Homemade ones
Oil for frying tortillas

OTHER INGREDIENTS

Date: Wed, 14 Feb 1996 08:25:30 -0600 From: Judy Howle <howle@...>

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, but do not thin very much with broth.

Fry tortillas in ½" oil in small skillet for a few seconds until limp.

Place on paper towels. Start with 12 tortillas. In each tortilla, place some chicken meat, some chopped onion and some grated cheese. Roll up.

Place in long baking dishes. 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.

CHILE-HEADS DIGEST V2 #241

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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