6 skinless chicken breasts
8 ounces cream cheese, softened
1 medium onion, minced
6 pasilla or poblano chiles
1 (16 ounce) can (or equivalent fresh) tomatillos
3 sprigs fresh cilantro
1 cup heavy cream
1 egg, slightly beaten
Salt and pepper to taste
24 small corn tortillas
Lard or shortening for frying
1/4 cup parmesan cheese
Chopped ripe olives
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 until bubbly.
Top with shredded lettuce and olives.
Serve sour cream in a dish on the side.