This may not be the most beautiful dish ever created, but it might be the most yummy. We devoured these in about 2 days, quite a feat for two people. I expected to have leftovers to freeze, but when I got a bit hungry, I couldn't resist the urge to warm up one (or two) and so they were gone before I knew it.
2 chicken breast, cooked (in boiling water) and shredded
1 jalepeno (we used 1/2 a poblano in this recipe since that's what we had on hand)
4-6oz cream cheese
1 cup chicken broth or stock
1 c. cream
1 can diced green chiles
1 can tomatillos, or about 5 fresh
2 tbsp cilantro
pinch of salt
1 clove garlic, chopped
1/2 c. cheese
Combine the chicken with the cream cheese in a bowl and set aside. Blend the jalapenos (or poblano), chicken stock, cream, chiles, tomatillos, cilantro, egg, garlic and salt in a blender. Pour into a low, flat dish, such as a 9" x 9" baking dish or plate.
Dip the corn tortillas in the sauce mixture and then place on a heated but dry skillet. Flip so that both sides are heated and pliable, but don't heat so long that is starts to fall apart. It should not be too long at all, 15 seconds each side should do it depending on your heat.
Place some of the chicken mixture in a line in the center of each tortilla. Roll and place in a baking dish.
Cover the filled and rolled enchiladas with the remaining sauce and place in a 350 F oven for about 30 minutes.
Once they are heated through, remove from the oven and top with shredded cheese.