Rio verde chicken enchiladas

Yield: 4 Servings

Measure Ingredient
2 Whole cooked chicken breasts; shredded
1 cup Chopped onion
1 cup Grated Jack cheese
¼ cup Grated Parmesan cheese
¼ cup Vegetable oil
8 Corn tortillas
2 cups Heavy cream
1 Jar Goldwater's Rio Verde Tomatillo sauce (or use any tomatillo salsa; or any tomato based salsa)
4 Eggs
2 cups Grated Chedder cheese

Preheat oven to 350F

Combine chicken, onion and white cheeses. Heat oil and fry tortillas until just soft. Drain on paper towels. Divide chicken mixture between the tortillas, roll tortillas and place seam side down in a medium baking dish.

Beat together salsa, cream and eggs. Cover tortillas with sauce, top with chedder cheese. Bake 30 min. You can garnish with guacamole, sour cream, shredded lettuce, chopped tomatoes or chopped black olives.

[From 'Meltdown -- the official Firey Foods Show Cookbook', by Dave DeWitt and Mary Jane Wilan, published by Crossing Press (800-777-1048)].

CHILE-HEADS ARCHIVES

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

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