Recipe - Chicken Enchiladas With Tomatillo-Sour Cream Sauce

OTHER INGREDIENTS
12 ounce Monterrey Jack cheese;
shredded, up to 16
1 md Onion; chopped
8 ounce Sour cream
1 pack Frozen tomatillo salsa
2 cup Chicken broth
2 tablespoon Margarine
2 tablespoon Flour
2 pack (1012) corn tortillas
Oil for frying tortillas

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 34 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 1/2" 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 2030 minutes
until heated through and bubbly.

Posted to CHILEHEADS DIGEST by Judy Howle howle@ebicom.net on May 23,
1998