Chicken Enchiladas with Tangy Tomatillo Sauce

"This recipe is posted by request. The original recipe is by Rick and Deann Bayless. Serve with Refried Beans, recipe #10614"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
10
Yields:
12 enchiladas
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Heat the tomatillo sauce in a medium saucepan over low heat.
  • Warm up the chicken in a separate pan with a little water so it wont dry out.
  • When warmed up add the sour cream, onion and salt to the chicken, stir well and remove from heat and cover.
  • Heat the oil in a medium saucepan over medium high heat.
  • When hot quick fry the tortillas to soften them-3 seconds each side.
  • Preheat oven to 350 degrees.
  • Pour 1 cup of the sauce onto a dinner plate.
  • Lay a tortilla in the sauce and flip to cover both sides with sauce.
  • Lay 2 T.
  • of the filling across the center of the sauced tortilla and roll up.
  • Place in a baking dish and repeat until done.
  • Pour the remaining sauce over the enchiladas making sure to cover each completly.
  • Cover with foil and bake for 10-15 minutes.
  • Remove foil and sprinkle on cheese, onion rings and radish slices.
  • Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes