Recipe - Rio Verde Chicken Enchiladas

2 Whole cooked chicken
breasts; shredded
1 cup Chopped onion
1 cup Grated Jack cheese
One fourth cup Grated Parmesan cheese
One fourth cup Vegetable oil
8 Corn tortillas
2 cup Heavy cream
1 Jar Goldwater's Rio Verde
Tomatillo sauce (or use any
tomatillo salsa; or any
tomato based salsa)
4 Eggs
2 cup 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 (8007771048)].

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.