Chicken Enchiladas With Tomatillo-Sour Cream Sauce
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Chicken Enchiladas With Tomatillo-Sour Cream Sauce
  Chicken    Creams    Sauces  
Last updated 6/12/2012 1:13:46 AM. Recipe ID 42349. Report a problem with this recipe.
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      Title: Chicken enchiladas with tomatillo-sour cream sauce
 Categories: None
      Yield: 1 Servings
 
MMMMM---------------------OTHER INGREDIENTS--------------------------
     12 oz Monterrey Jack cheese;
           -shredded, up to 16
      1 md Onion; chopped
      8 oz Sour cream
      1 pk Frozen tomatillo salsa
      2 c  Chicken broth
      2 tb Margarine
      2 tb Flour
      2 pk (10-12) corn tortillas
           Oil for frying tortillas
 
  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.
  




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Recipe ID 42349 (Apr 03, 2005)

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