1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree. 2. In a large pan heat the vegetable oil over medium heat. Add the vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside. 3. TO MAKE THE ENCHILADAS. Place the chicken in a large saucepan and cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside. 4. Combine the cooled, shredded chicken with the minced onion, sour cream, and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside. 5. In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly. 6. Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses. 7. Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes before serving. Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray
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|Serving Size: 1 Serving (837g)|
|Recipe Makes: 4|
|Calories from Fat: 456 (33%)|
|Amt Per Serving||% DV|
|Total Fat 50.7g||68 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 102.6mg||32 %|
|Sodium 702.5mg||24 %|
|Potassium 1505.9mg||40 %|
|Total Carbohydrate 184.9g||54 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 157.3g|
|Protein 56g||80 %|
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Calories per serving: 1380
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