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CHICKEN ENCHILADAS WITH TOMATILLO-SOUR C

List of Ingredients






3-4 cups of cooked, shredded chicken
12 oz. Monterrey Jack cheese, shredded
1 medium onion, chopped
8 oz. sour cream (lowfat is OK)
1 pkg. frozen tomatillo salsa (1 to 1-1/2 cups)(see salsa recipes)
2 cups chicken broth
2 Tbsp. margarine
2 Tbsp. flour
2 pkg. (10-12) corn tortillas, or 18 homemade ones
oil for frying tortillas




Recipe



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.