| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles |
6 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast |
| 2 |
c |
Tomato, canned; mashed |
| 1/2 |
c |
Onion; chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Garlic powder |
|
|
Salsa verde |
|
|
Tortillas, corn |
|
|
Oil |
|
|
Sour cream |
| 4 |
lb |
Tomatillos, peeled |
| 1/2 |
c |
Onion; finely chopped |
| 1/4 |
c |
Oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Garlic; chopped |
|
|
— El Jarro de Arturo |
|
|
per Clarence Fontish |
INSTRUCTIONS
SALSA VERDE
Calories per serving: 184 Fat grams per serving: 5 Approx. Cook Time:
0:45 In large pot, boil chicken in water to cover until tender; reserve 2
cups broth. Debone and dice chicken. Add chicken, tomatoes, onion, salt and
garlic to reserved broth; boil 10 minutes or until reduced enough for
enchilada filling. Strain. Heat a bit of oil in a small skillet; press each
tortillas into the hot oil a few seconds to soften them and make them more
pliable to roll. Stuff with chicken filling. Roll filled tortillas and
place in baking dish. Cover with salsa verde. Bake at 375 degrees until
thoroughly heated, about 25 minutes. Before serving, top with sour cream.
Salsa verde: Boil tomatillos in small amount of water until tender; blend
in food processor. In skillet, saute onions in oil. Add pureed tomatillos,
salt and garlic.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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