Chicken Enchiladas with Tomatillo-Sour Cream Sauce

Ready in 1 hour

Top-ranked recipe named "Chicken Enchiladas with Tomatillo-Sour Cream Sauce"

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Try this Chicken Enchiladas with Tomatillo-Sour Cream Sauce recipe, or contribute your own. "Chicken" and "Corn" are two tags used to describe Chicken Enchiladas with Tomatillo-Sour Cream Sauce.


Ingredients

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12 oz Monterrey Jack cheese
1 md Onion; chopped
2 c Chicken broth
2 pk corn tortillas; (10-12)
OTHER INGREDIENTS
1 pk Frozen tomatillo salsa
8 oz Sour cream
2 tb Margarine
2 tb Flour
Oil; for frying tortillas

Original recipe makes 1

Servings  

Preparation

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. 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 20-30 minutes until heated through and bubbly. Posted to CHILE-HEADS DIGEST by Judy Howle on May 23, 1998

Calories Per Serving: 3043 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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