Name: Chicken Enchiladas with Tomatillo-Sour Cream Sauce
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

I need to come to grips that God is a better god than me. He is sovereign, not I. It’s His universe and He’s permitted to run it according to His wisdom. In His sovereignty He permits people, at times, to hurt me. Yet without excusing their sin, He has a reason for inflicting pain in my life. It’s my job to trust Him as God, knowing that He has my best interests in mind, working all things together for my ultimate good (Rom. 8:28). It’s not about me becoming bitter over my trials. It’s about Him making me better through my trials.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats			1	Servings

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

INSTRUCTIONS

OTHER INGREDIENTS
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.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23,
1998

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