Tomatillo-Chicken Enchiladas with Two Kinds of Green Ch

Ingredients

• 4 chicken breasts

• 8 ounces cream cheese

• 1 cup onion, chopped fine

• 1 cup heavy cream or half and half

• 3 green serrano chiles, stems and seeds removed, chopped fine

• 5 green New Mexican chiles, roasted, peeled, seeds and stems removed, chopped

• 1 cup finely chopped tomatillos

• 1/4 cup chopped fresh cilantro

• 1/2 teaspoon freshly ground black pepper

• 1 egg

• Vegetable oil for frying tortillas

• 12 corn tortillas

Instructions

In a pot, cover the chicken with water, bring to a boil, reduce heat and simmer 30 minutes. Remove the chicken and reserve the stock. When the chicken has cooled, remove the skin and meat. Shred the meat using two forks.

Combine the cream cheese, onions, and 1/4 cup of the cream. Add the chicken and mix well.

Place the serranos, green chile, tomatillos, cilantro, pepper, egg, remainder of the cream, and 1/3 cup of the chicken stock in a blender and puree to make a smooth sauce.

Heat a couple of teaspoons of oil in a small skillet until hot. Using tongs, fry each tortilla for a few seconds on each side until soft, taking care that they do not become crisp. Remove and drain.

To assemble the enchiladas, dip a tortilla into the green sauce and place it in a shallow 9 x 13 inch casserole dish. Spread about 1/4 cup of the chicken mixture in the center of the tortilla, roll it up and place it at the end of the dish with the end side down. Repeat the process until the enchiladas form a single layer in the dish. Pour the remaining sauce over the enchiladas.

Bake the enchiladas, uncovered, in a 350 degree F oven for 20 minutes and serve immediately.