Warm the salsa in a saucepan. Meanwhile, heat the oil in a skillet. One at a time, fry the tortillas for a few seconds to soften. Place on a towel to drain. When done, dip each tortilla in the warm salsa. In the middle, place some chicken, onion, and white onion. Roll up and place in baking dish. When completely done, cover enchiladas with remaining salsa, then sprinkle on crumbled cheese. Serve hot. Recipe Origin: MEXICO Tomatillo Salsa (Salsa Verde): Place tomatillos in a saucepan and barely cover with water. Bring to a boil, then simmer until soft - about 10 minutes. Place half of the tomatillos in a blender jar. Add the cilantro, garlic, and onion. Blend until smooth. Add the remaining tomatillos, and pulse a few times, just enough to break up any larger pieces. Return sauce to the pan and cook for another 10 minutes. Season with salt. Posted to MM-Recipes Digest V4 #268 by WoobyBears@aol.com on Oct 12, 1997
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|Serving Size: 1 Serving (3776g)|
|Recipe Makes: 1|
|Calories from Fat: 1631 (25%)|
|Amt Per Serving||% DV|
|Total Fat 181.3g||242 %|
|Saturated Fat 38.2g||191 %|
|Monounsaturated Fat 65g|
|Polyunsanturated Fat 56.4g|
|Cholesterol 296.8mg||91 %|
|Sodium 4572.2mg||158 %|
|Potassium 7249.5mg||191 %|
|Total Carbohydrate 1089.4g||320 %|
|Dietary Fiber 154.4g||618 %|
|Sugars, other 935g|
|Protein 200.7g||287 %|
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Calories per serving: 6606
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