1. Combine the chilis, tomatillos, cilantro and enough liquid from the tomatillos in a blender and liquify. 2. Season with salt and pepper. 3. Heat the lard or oil in a skillet. 4. Dip the tortillas one by one in the puree and fry in the lard/oil until limp. 5. Combine the shredded chicken, room temperature cream cheese, and chopped onion. 6. Fill with some of the chicken mixture, roll up and place in an oven proof dish. 7. Warm the remainder of the sauce and pour over the enchiladas. 8. Cover with the heavy cream or Crema Mexicana. 9. Sprinkle with the cheese. 10. Bake at 350 for 15 to 20 minutes or until hot through. ---------------------------------------------------------------------------
Nutrition
Ingredients
