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
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Judy's Chicken Enchiladas With Tomatillo So
Servings: 8
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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