Judy's Chicken Enchiladas With Tomatillo So Recipe
Servings: 8
Ingredients
- 1 whl chicken -or possibly-
- 4 x Chicken breast halves, reserve broth
- 12 x -(up to)
- 16 ounce Monterrey Jack cheese, shredded
- 1 med Onion, minced
- 8 ounce Lowfat sour cream (lowfat is OK)
- 1 x -(up to)
- 1 1/2 c. Judy's tomatillo salsa for freezing
- 3 c. Chicken broth
- 3 Tbsp. Margarine
- 3 Tbsp. Flour
- 2 pkt (10-12) corn tortillas, -or possibly-
- 18 x Homemade ones Oil for frying tortillas
Directions
- Poach 1 whole chicken or possibly 4 chicken breast halves in simmering water till cooked through. Reserve broth. Remove meat from bones and shred. You should have about 3-4 c. shredded chicken.
- Heat margarine in saucepan. Add in flour and cook about 1 minute. Don't burn. Add in broth and stir till thickened. Stir in lowfat sour cream. Stir in tomatillo salsa that has been cooked as in above directions, but don't thin very much with broth.
- Fry tortillas in 1/2" oil in small skillet for a few seconds till limp.
- Place on paper towels. Start with 12 tortillas. In each tortilla, place some chicken meat, some minced onion and some grated cheese. Roll up.
- Place in long baking dishes. Do as many as you have meat for. (Are delicious reheated in microwave.) Pour lowfat sour cream mix over top, covering all exposed tortillas. Put leftover cheese on top. Bake at 350 d. for 20-30 min till heated through and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 8 servings | |
| Calories 452 | |
| Calories from Fat 305 | 67% |
| Total Fat 34.09g | 43% |
| Saturated Fat 17.08g | 68% |
| Trans Fat 0.87g | |
| Cholesterol 111mg | 37% |
| Sodium 580mg | 24% |
| Potassium 345mg | 10% |
| Total Carbs 5.52g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.81g | 1% |
| Protein 30.11g | 48% |
