Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breast
2 c Tomato, canned; mashed
1/2 c Onion; chopped
1 ts Salt
1 ts 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 ts Salt
1 ts 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

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