Ready in 1 hour 30 minutes
These are creamy, flavorful and just the right amount of spicy, They don't do well for leftover's because they're gone before you can put them away!!
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.
Stylist25 3y agoAccording to recipe it list 2cups heavy whipping cream but only used 3/4c. Cut recipe in half for 4.
Blondirocks913 4y agoI love this recipe. However I cannot find tomatillo's in my area so I use verde salsa yummy and kicky.
hygirl7 7y agoThere are several variables in this dish. You can choose flour or corn tortillas or mix them up. You can make it spicier by using the green onions in the filling or by adding pablano chilies to the sauce when blending. I have increased the amount of cream cheese over the years because my family loves the taste. The choices of mexican cheeses that you melt on top can also be varied or mixed. Make this as a family and learn which variables you like the best. Let me know how they are!! [I posted this recipe.]