Cook chicken pieces in boiling broth, reducing the heat to low, cover the pan and simmer the chicken until tender and falling apart.Remove the chicken from broth to cool on plates and reserve the broth for the sauce. Shred chicken into pieces when cool.

In large mixing bowl, beat the cream cheese till smooth, then beat in 1/2 cup of the whipping cream 3 tbsps at a time. Stir in shredded chicken and optional green onions and set aside.

Preheat the oven to 350.

To Make the sauce; add tomatillos, green chilies, cilantro and 1/4 cup of chicken broth into blender. Blend at high speed until mixture is a smooth puree.Pour in the remaining 1/4 cup of cream, the egg, salt and pepper, and blend till smooth. More broth can be added to vary the thickness of the sauce. The amount of cilantro will depend on how spicy and hot you want the sauce.

Warm up corn or flour tortillas on stove over a flame, or a few at a time in the microwave in a ziploc bag. Pour a layer of sauce into the bottom of an oblong oven dish.

Roll each tortilla with several spoonfulls of creamy chicken mixture (you can make them thin or thick, oven time will vary) and line up in oblong pan on top of sauce. Pour remaining sauce over the enchiladas untill the pan is full and top with mexican cheese of choice. Place in preheated oven and cook 30 to 45 minutes until bubbly and cheese is golden brown.

This is the quick and easy version....LOL.

If you want the longer version let me know.

Enjoy!