Chicken Enchilada

Directions

1. 1
   Combine first 4 ingredients and boil for approximately 1 hour. Remove chicken from bone.
2. 2
   Shred chicken; add 1/2 cup diced onion, Parmesan cheese, Monterey Jack and Cheddar cheese to suit taste. Heat corn tortillas (1 to 2 packages) in a skillet with 1 tablespoon of oil.
3. 3
   Spoon chicken mix onto tortilla, roll and place in an 8 x 11-inch glass dish.
4. 4
   In blender, add green chilies, tomatoes, egg and whipping cream.
5. 5
   Blend until smooth.
6. 6
   Pour over tortillas and grate Monterey Jack and Cheddar cheese over top of sauce.
7. 7
   Bake at 350° for 20 minutes.
8. 8
   Let stand for at least 5 minutes.
9. 9
   Serve with a tossed salad.