Search for anything:

Rio Verde Chicken Enchiladas

tex-mex, spice, cheese, chicken

2 whole cooked chicken breasts
1 shredded
1 cup chopped onion
1 cup grated jack cheese
1/4 cup grated parmesan cheese
1/4 cup vegetable oil
8 corn tortillas
2 cup heavy cream
1 jar goldwater's rio verde
1 tomatillo sauce (or any
1 tomato based salsa)
4 eggs
2 cup grated chedder cheese

Preheat oven to 350F Combine chicken, onion and white cheeses. Heat oil and fry tortillas until just soft. Drain on paper towels. Divide chicken mixture between the tortillas, roll tortillas and place seam side down in a medium baking dish. Beat together salsa, cream and eggs. Cover tortillas with sauce, top with chedder cheese. Bake 30 min. You can garnish with guacamole, sour cream, shredded lettuce, chopped tomatoes or chopped black olives. [From 'Meltdown -- the official Firey Foods Show Cookbook', by Dave DeWitt and Mary Jane Wilan, published by Crossing Press (800-777-1048)]. From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU