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Enchilada Bake with Tomatillos

6 skinless chicken breasts
8 oz. cream cheese, softened
1 med. onion
6 poblano chiles
1 lb. 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

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 chiles 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 chile 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

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