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    Enchilada Bake with Tomatillos


    Source of Recipe


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    6 skinless chicken breasts
    8 oz. cream cheese, softened
    1 med. onion
    6 poblano chiles
    1 lb. can tomatillos or fresh equivalent
    3 sprigs fresh cilantro
    1 cup heavy cream
    1 egg, slightly beaten
    salt and pepper to taste
    24 small corn tortillas
    lard or shortening for frying
    1/4 cup parmesan cheese
    shredded lettuce
    chopped ripe olives
    sour cream

    Poach chicken, keeping water to a bare simmer. until cooked through.
    Remove from liquid, cool slightly and remove bones. Shred meat.
    Sir onions into cream cheese , then add chicken and set aside Boil
    the chiles until soft, then puree with the tomatillos and cilantro
    until smooth. add cream, egg, salt and pepper and continue to
    puree. One at a time, dip the tortillas into the chile sauce, then
    fry in lard to soften. Place chicken filling on tortilla and roll
    up.

    Spread some of the vile sauce in the bottom of the baking dish and
    lay the rolled and filled enchiladas seam side down in a single
    layer. Pour remaining sauce over these, top with parmesan and bake
    at 350 degrees F. till bubbly. Top with shredded lettuce and
    olives. serve sour cream in a dish on the side

 

 

 


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