Judy's Chicken Enchiladas W/tomatillo-So
| Yield: | 8 Servings |
| Categories: | Poultry |
| 1 | Whole chicken -or- | |
| 4 | Chicken breast halves; reserve broth | |
| OTHER INGREDIENTS | ||
| 12 | -(up to) | |
| 16 | oz | Monterrey Jack cheese; shredded |
| 1 | md | Onion; chopped |
| 8 | oz | Sour cream (lowfat is OK) |
| 1 | -(up to) | |
| 1 1/2 | c | Judy's tomatillo salsa for freezing |
| 3 | c | Chicken broth |
| 3 | tb | Margarine |
| 3 | tb | Flour |
| 2 | pk | (10-12) corn tortillas; -or- |
| 18 | Homemade ones | |
| Oil for frying tortillas |
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