Meat/Enchiladas Verde

A: 1# chicken breast, cooked and shredded
    1/4C sour cream
    1/4 onion, finely chopped
B: 12 corn tortillas
C: 2 1/2C salsa verde
D: 1/3C feta cheese, soaked, drained, and crumbled
    1/3C monterey jack cheese, grated
E: Fresh onion sliced into rings
    radish or escabeche
    cilantro, torn
1. Heat (A) in saucepan, remove from flame and set aside.
2. Heat small amount of oil in a skillet, and quick-fry (B) one at a time,
    flipping after 4 seconds per side.
3. Transfer some of (C) to a plate. Lay tortilla in plate, flip, and spread
    filling on tortilla. Roll and place in baking pan. Repeat for remaining
    tortillas.
4. Top with remainder of sauce, and (D). Bake 350F for 10 minutes.
5. Garnish with (E) and server.
6. For variation, add more cream (suizas) or use tomato-chile sauce
    (entomatadas).

$Id: enchiladas_verde,v 1.3 2007/12/19 01:54:51 deaven Exp $

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