Recipe for Rio Verde Chicken Enchiladas 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 whl cooked chicken breasts, shredded
1 cup Chopped onion
1 cup Grated Jack cheese
1/4 cup Grated Parmesan cheese
1/4 cup Vegetable oil
8 x Corn tortillas
2 cup Heavy cream
1 jar Goldwaters Rio Verde Tomatillo sauce (or use any tomatillo salsa, or any tomato based salsa)
4 x Eggs
Instructions:
Instructions: 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.

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