INGREDIENTS

INSTRUCTIONS

Date: Wed, 14 Feb 1996 08:25:30 -0600  From: Judy Howle
<howle@EbiCom.net> 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,
but do not thin very much with broth.  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 dishes. 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 V2
#241  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 242
Calories From Fat: 89
Total Fat: 9.8g
Cholesterol: 37mg
Sodium: 4552.3mg
Potassium: 908.1mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.5g
Protein: 31g