Title: Green Chicken Enchiladas
Categories: None
Yield: 1 Servings

4 Chicken breasts
1 lb Tomatillos
1/2 lg Onion
2 cn Cream of chicken soup
3 Jalapeno peppers (optional)
-(up to 7)
1 cn Evaporated milk
15 Corn tortillas
Monterey Jack cheese
Cheddar cheese
Cilantro

Cook Jalapenos and tomatillos on medium heat until tender. In blender
combine tomatillos, onion, soup, Jalapeno, cilantro and milk, blending all
ingredients together well. Set aside. Cook and de-bone and mince chicken
breasts. Shred both cheeses together. Fry tortillas until soft. In oblong
pan, lay 5 tortillas, then 1/2 of the minced chicken, 1/3 of the cheeses,
and 1/3 of the sauce; then make two layers of 5 tortillas, rest of chicken,
1/3 cheeses, and 1/3 of the sauce. Top layer is 5 tortillas, remainder of
cheeses and sauce. Cover with foil and cook at 350 degrees for 20 to 30
minutes or until cheeses are bubbly. Top with sour cream.

Posted to FOODWINE Digest 10 Sep 96

From: Joe Ames

Date: Wed, 11 Sep 1996 12:34:44 -0400