Green Enchiladas

• 1 (3 1/2 oz.) can green chilies
• 1 or 2 Ortega hot peppers
• 1 (10 oz.) can green tomatillos
• 2 to 3 sprigs fresh coriander
• 1 1/2 c. heavy cream
• 1 egg, lightly beaten
• 4 chicken breasts, poached, boned and shredded
• 6 green onions, chopped
• 8 oz. pkg. cream cheese
• 12 corn tortillas

1. In blender, mix first 4 ingredients.
2. Add cream and egg; blend at low speed.
3. Add salt and pepper to taste.
4. Set sauce aside. Soften cream cheese and mix in chicken and green onions.
5. Heat the sauce slowly and while doing this heat about 4 tablespoons oil in skillet.
6. Fry each tortilla lightly; dip it in the warmed sauce. Fill each tortilla with about 3 tablespoons cream cheese mixture; roll up.
7. Place (open edge down) in an oblong baking dish; pour half the remaining sauce over them.
8. Heat the enchiladas in a slow oven; serve them with the rest of the sauce and a side dish of sour cream.

green chilies, peppers, green tomatillos, coriander, heavy cream, egg, chicken breasts, green onions, cream cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290926 (may not work)