Rio Verde Chicken Enchiladas
| Yield: | 4 Servings |
| Categories: | Poultry |
| 2 | Whole cooked chicken breasts; shredded | |
| 1 | c | Chopped onion |
| 1 | c | Grated Jack cheese |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | c | Vegetable oil |
| 8 | Corn tortillas | |
| 2 | c | Heavy cream |
| 1 | Jar Goldwater's Rio Verde Tomatillo sauce (or use any tomatillo salsa; or any tomato based salsa) | |
| 4 | Eggs | |
| 2 | c | Grated Chedder cheese |
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