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