Recipe - Judys Chicken Enchiladas Wtomatillo-So

1 Whole chicken or
4 Chicken breast halves;
reserve broth

OTHER INGREDIENTS
12 (up to)
16 ounce Monterrey Jack cheese;
shredded
1 md Onion; chopped
8 ounce Sour cream (lowfat is OK)
1 (up to)
1 One half cup Judy's tomatillo salsa for
freezing
3 cup Chicken broth
3 tablespoon Margarine
3 tablespoon Flour
2 pack (1012) corn tortillas; or
18 Homemade ones
Oil for frying tortillas

Date: Wed, 14 Feb 1996 08:25:30 0600

From: Judy Howle howle@EbiCom.net
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, but do not
thin very much with broth.

Fry tortillas in 1/2" 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 2030 minutes until heated through and bubbly.

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