Enchiladas Verdes

* Exported from MasterCook *

ENCHILADAS VERDES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast
2 c Tomato, canned -- mashed
1/2 c Onion -- chopped
1 t Salt
1 t Garlic powder
Salsa verde
Tortillas, corn
Oil
Sour cream
-----SALSA VERDE-----
4 lb Tomatillos, peeled
1/2 c Onion -- finely chopped
1/4 c Oil
1 t Salt
1 t Garlic -- chopped

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.

-- El Jarro de Arturo
per Clarence Fontish



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