MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rio Verde Chicken Enchiladas
 Categories: Poultry, Vegetables, Cheese, Dairy, Chilies
      Yield: 4 Servings
 
      2    Whole chicken breasts;
           - cooked, shredded
      1 c  Chopped onion
      4 oz Can chopped green chilies
      1 c  Grated jack cheese
    1/4 c  Grated parmesan cheese
    1/4 c  Vegetable oil
      8    Corn tortillas
      2 c  Heavy cream
     12 oz Jar Goldwater's Rio Verde
           - Tomatillo Sauce
      4 lg Eggs
      2 c  Grated Cheddar cheese
 
  Set oven to 350┬░F/175┬░C
  
  Combine chicken, onion, chilies 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
  
  From the Chile-Heads Recipe Collection
  
  Uncle Dirty Dave's Archives
 
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