Chicken Enchiladas W/tomatillo-Sour Crea

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Try this Chicken Enchiladas W/tomatillo-Sour Crea recipe, or contribute your own.


2 c Chicken broth
2 tb Margarine
2 tb Flour
8 oz Sour cream
1 Whole chicken; or 4 Chicken breast halves
1 md Onion; chopped
12 oz Monterrey Jack cheese
1 pk Frozen tomatillo salsa
2 10-inch corn tortillas; (up to 12-inch)
Oil; for frying tortillas

Original recipe makes 4



From: Judy Howle Date: Fri, 2 Aug 1996 07:57:05 -0500 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. 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 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. CHILE-HEADS DIGEST V3 #061 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Calories Per Serving: 1077 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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