Ingredients:

6 skinless chicken breasts
8 ounces cream cheese, softened
1 medium onion
6 poblano chiles
1 pound can tomatillos or fresh equivalent
3 sprigs fresh cilantro
1 cup heavy cream
1 egg, slightly beaten
salt and pepper to taste
24 small corn tortillas
lard or shortening for frying
1/4 cup parmesan cheese
shredded lettuce
chopped ripe olives
sour cream

Directions:

Poach chicken, keeping water to a bare simmer. until cooked through. Remove from liquid, cool slightly and remove bones. Shred meat. Sir onions into cream cheese , then add chicken and set aside Boil the chilies until soft, then puree with the tomatillos and cilantro until smooth. add cream, egg, salt and pepper. and continue to puree. One at a time, dip the tortillas into the chili sauce, then fry in lard to soften. Place chicken filling on tortilla and roll up.

Spread some of the vile sauce in the bottom of the baking dish and lay the rolled and filled enchiladas seam side down in a single layer. Pour remaining sauce over these, top with parmesan and bake at 350 degrees F. till bubbly. Top with shredded lettuce and olives. serve sour cream in a dish on the side