Chicken Enchiladas With Green Sauce

• 3 whole chicken breasts
• 1 (8 oz.) pkg. cream cheese
• 1 1/2 c. light cream
• 3/4 c. finely chopped onions
• 1 (4 oz.) can green chilies
• 1 (10 to 12 oz.) can tomatillos (or 1/2 to 3/4 lb. fresh)
• Mexican green tomato
• oil or use vegetable oil
• 1/4 to 1/2 tsp. salt
• 12 to 14 corn tortillas
• 1 tsp. canned jalapeno peppers or to taste
• 1 large clove garlic, chopped
• 2 tsp. cilantro (dried or fresh) to taste
• 1/2 c. chicken stock
• 1 egg

1. Poach chicken in salted water until tender.
2. Tear meat into bite size pieces.
3. Beat cream cheese until smooth.
4. Beat in 1/2 cup light cream and onions; add chicken and mix.
5. In blender combine chilies, pepper, tomatillos, garlic, cilantro and chicken stock; blend until smooth.
6. Add the remaining 1 cup cream, egg and salt to taste.
7. Blend.
8. Soften tortillas in hot oil.
9. Place 1/4 cup chicken mixture on each, roll and place in a greased 9 x 13-inch baking dish.
10. Cover with foil.
11. (They may be refrigerated or frozen at this point.)
12. Bake at 350u0b0 for 15 minutes or longer if cold, covered.
13. Remove the foil and pour the sauce over enchiladas.
14. Bake 15 minutes longer.
15. Serves 8 to 10.

chicken breasts, cream cheese, light cream, onions, green chilies, fresh, green tomato, oil, salt, corn tortillas, peppers, clove garlic, cilantro, chicken stock, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292370 (may not work)