| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken or |
| 4 |
|
Chicken breast halves |
| 12 |
oz |
Monterrey Jack cheese; shredded |
| 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; or 18 homemade ones |
|
|
Oil for frying tortillas |
INSTRUCTIONS
OTHER INGREDIENTS
From: Judy Howle <howle@EbiCom.net>
Date: Fri, 2 Aug 1996 07:57:05 -0500
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.
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.
CHILE-HEADS DIGEST V3 #061
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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