Chicken Enchiladas With Tangy Tomatillo Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 cups tomatillo salsa (recipe posted separately)
• 1 1/2 lbs chicken breasts, skinned,boned and shredded
• 1/4 cup sour cream
• 1 tablespoon finely chopped onion
• 1/4 teaspoon salt
• 12 corn tortillas
• 1/4 cup vegetable oil
• 1/3 cup queso fresco or 1/3 cup other likened cheese like feta or 1/3 cup mild parmesan cheese
• 2 slices onions, separated into rings
• radish, slices (optional)

Recipe

• 1 heat the tomatillo sauce in a medium saucepan over low heat.
• 2 warm up the chicken in a separate pan with a little water so it wont dry out.
• 3 when warmed up add the sour cream, onion and salt to the chicken, stir well and remove from heat and cover.
• 4 heat the oil in a medium saucepan over medium high heat.
• 5 when hot quick fry the tortillas to soften them-3 seconds each side.
• 6 preheat oven to 350 degrees.
• 7 pour 1 cup of the sauce onto a dinner plate.
• 8 lay a tortilla in the sauce and flip to cover both sides with sauce.
• 9 lay 2 t.
• 10 of the filling across the center of the sauced tortilla and roll up.
• 11 place in a baking dish and repeat until done.
• 12 pour the remaining sauce over the enchiladas making sure to cover each completly.
• 13 cover with foil and bake for 10-15 minutes.
• 14 remove foil and sprinkle on cheese, onion rings and radish slices.
• 15 serve immediately.