Enchiladas Verdes - cooking recipe

Ingredients

2 whole chicken breasts
6 oz. cream cheese
3/4 c. onions, chopped
15 oz. Mexican green tomatoes
2 chilies, chopped
5 tsp. coriander, chopped
12 tortillas
1/3 c. cheese
1 c. chicken stock
2 c. heavy cream
6 fresh green peppers
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper

Preparation

Place chicken in saucepan, pour over stock and bring to boil. Reduce heat
and simmer 20 minutes.
Transfer breast to a
plate and
reserve
stock.
Remove
skin\tand
bones
from chicken, cut meat
into small pieces.
Beat cream cheese until smooth.
Beat in 1/2
cup cream.
Stir in onions, add chicken then put aside. Roast
and\tskin
peppers.\tChop
and
put in blender.
Add tomatoes, chilies, coriander and 1/4 cup chicken stock.
Blend to puree.
Pour
in remaining 1 1/2 cups cream, egg, salt and pepper.
Blend 10 seconds longer.
Preheat oven to 350\u00b0.
Dip tortillas
in
sauce, place some chicken mix on top and roll
up. Complete
for all tortillas.
Place side by side in a 9 x 13-inch baking dish.
Pour remaining sauce over, then sprinkle with cheese.
Bake 15 minutes.