Enchiladas Verdes

• 2 whole chicken breasts
• 6 oz. cream cheese
• 3/4 c. onions, chopped
• 15 oz. Mexican green tomatoes
• 2 chilies, chopped
• 5 tsp. coriander, chopped
• 12 tortillas
• 1/3 c. cheese
• 1 c. chicken stock
• 2 c. heavy cream
• 6 fresh green peppers
• 1 egg
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

1. Place chicken in saucepan, pour over stock and bring to boil. Reduce heat
2. and simmer 20 minutes.
3. Transfer breast to a
4. plate and
5. reserve
6. stock.
7. Remove
8. skintnd
9. bones
10. from chicken, cut meat
11. into small pieces.
12. Beat cream cheese until smooth.
13. Beat in 1/2
14. cup cream.
15. Stir in onions, add chicken then put aside. Roast
16. andtkin
17. peppers.thop
18. and
19. put in blender.
20. Add tomatoes, chilies, coriander and 1/4 cup chicken stock.
21. Blend to puree.
22. Pour
23. in remaining 1 1/2 cups cream, egg, salt and pepper.
24. Blend 10 seconds longer.
25. Preheat oven to 350u0b0.
26. Dip tortillas
27. in
28. sauce, place some chicken mix on top and roll
29. up. Complete
30. for all tortillas.
31. Place side by side in a 9 x 13-inch baking dish.
32. Pour remaining sauce over, then sprinkle with cheese.
33. Bake 15 minutes.

chicken breasts, cream cheese, onions, green tomatoes, chilies, coriander, tortillas, cheese, chicken stock, heavy cream, green peppers, egg, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244942 (may not work)