Title: Rio Verde Chicken Enchiladas
Categories: Spice Chicken Tex
Yield: 1 Servings

2		Whole cooked chicken breasts
		Shredded
1	c	Chopped onion
1	c	Grated jack cheese
1/4	c	Grated parmesan cheese
1/4	c	Vegetable oil
8		Corn tortillas
2	c	Heavy cream
1		Jar Goldwater's Rio Verde
		Tomatillo Sauce (or any
		Tomato based salsa)
4		Eggs
2	c	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.html

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