Green enchiladas are a go-go

Here's a yummy take on chicken enchiladas. Instead of a red sauce or white sauce I was thinking green......like salsa verde.

I added a chipotle pepper and some of the sauce to give it a kick.

Filling:
4 large chicken breasts – shredded

8oz light cream cheese
1T dried minced onion
1/2c half n half
8 - 10 flour tortillas
Optional- blend 1 chipotle pepper in adobe sauce (comes in small can)
& a teaspoon of the sauce

Sauce:
1 egg

salt & pepper
2 T fresh cilantro
1/4c chicken stock
1 c greek yogurt
1/2c heavy cream
1 small can chopped green chilies
12oz can tomatillo – drained

Topping:
1/4 c parmesan cheese
1/4 c cojito cheese
Sour cream
Fresh cilantro

Preheat your oven to 350 - Put all of your sauce ingredients into a blender & blend until combined - Set sauce mixture aside - In a medium bowl, combine shredded chicken, cream cheese, onion, pepper, sauce, half N half, yogurt & stir until combined - Fill tortillas with the chicken mixture & then roll up - Put into a 9x11 casserole pan - When you get all your tortillas filled, pour sauce over the top, sprinkle with parmesan cheese & bake for 15 to 20 minutes - Remove from oven and top with cojito cheese & cilantro. ENJOY!