Poach chicken, keeping water at a bare simmer, until cooked through. Remove from
poaching liquid, cool slightly and remove/discard bones. Shred meat.
Stir onions into cream cheese, then add shredded chicken. Set aside.
Boil the chiles until soft, then puree with the tomatillos and cilantro until
smooth. Add cream, egg, salt and pepper, and continue to puree.
One at a time, dip the tortillas into the chile/tomatillo sauce, then fry in
lard to soften. Place chicken filling on tortilla and roll up. Spread some of the
chile/tomatillo sauce in the bottom of a baking dish and lay the rolled/filled enchiladas
seam side down in a single layer.
Pour remaining sauce over these, top with parmesan and bake at 350 degrees F
Top with shredded lettuce and olives.
Serve sour cream in a dish on the side.
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