Chicken Enchiladas

• 6 -8 chicken breasts
• 2 celery ribs, cut in pieces
• 1 onion, quartered
• 34 cup dry white wine
• 8 ounces cream cheese, softened
• 12 cup heavy cream
• 1 onion, chopped
• 2 (7 ounce) cans whole green chilies
• 1 (12 ounce) can tomatillos
• 3 serrano chilies, seeded and chopped fine
• 34 cup chicken drippings or 34 cup chicken broth
• 1 egg
• 1 12 cups heavy cream
• 10 flour tortillas
• 16 ounces sour cream
• 2 cups freshly grated parmesan cheese

1. Preheat oven at 375.
2. Wash and dry 6-8 chicken breasts.
3. Sprinkle with salt and pepper.
4. Coarsely cut 2 celery stalks and 1 onion.
5. Lay in a roasting pan: first the vegetables and then the chicken, skin side up.
6. Add 3/4 cup dry white wine.
7. Bake at 375 for 1 hour.
8. Reserve juice.
9. Let chicken cool and shred into thin slivers.
10. Cream 8 oz cream cheese with mixer.
11. Add 1/2 cup heavy cream, 3 tablespoons at a time.
12. Add 1 chopped onion and the shredded chicken and blend with a spoon.
13. Clean 2 cans of green chiles.
14. Place in blender.
15. Add tomatillos, chopped serrano chiles, chicken juice/broth.
16. Blend at high speed until pureed.
17. Add 1 egg and blend again.
18. Add 1-1/2 cups heavy cream and blend again.
19. Fill flour tortillas with cream cheese and chicken mixture cover and refrigerate if making ahead.
20. Pour blended sauce over tortillas and bake at 350 for 1 hour.
21. Let sit for 15 minutes for sauce to set completely.
22. Serve with sour cream and grated Parmesan cheese.
23. You can make this hours or a day ahead.
24. a 13 X 9 Corning or Pyrex glass pan is the best size for this.

chicken breasts, celery, onion, white wine, cream cheese, heavy cream, onion, green chilies, serrano chilies, chicken, egg, heavy cream, flour tortillas, sour cream, parmesan cheese

Taken from www.food.com/recipe/chicken-enchiladas-129723 (may not work)