Chicken Enchiladas

Directions

1. 1
   Boil chicken until cooked, then shred.
2. 2
   Set aside.
3. 3
   Heat some oil in a skillet, and put each corn tortilla in the hot oil to soften.
4. 4
   It usually only takes a few seconds on each side.
5. 5
   Drain and cool on paper towels.
6. 6
   Mix monterey jack, parmesan, and shredded chicken.
7. 7
   Put some filling in each tortilla and roll up.
8. 8
   Place in a 9X13 baking pan, seam side down.
9. 9
   In a blender or food processor, combine tomatillos, chiles, cilantro, egg, whipping cream, dried onion, salt and pepper.
10. 10
    Blend into sauce.
11. 11
    Pour sauce over the enchiladas.
12. 12
    Top with more grated monterey jack.
13. 13
    Bake at 350 degrees F for 20 minutes.
14. 14
    Serve with sour cream and guacamole.