Cook chicken breasts in heavy saucepan with broth about 20 minutes until tender but not falling apart. Place on plate and reserve stock. Debone and shred when cool enough to handle.
In large bowl, beat cream cheese with a wooden spoon, then beat in 1/2 cup of cream, 3 Tbsp. at a time. Stir in the onions, add the shredded chicken, mix thoroughly, and set aside while you make the sauce.
Roast and peel poblanos. Cut off stem, remove membranes and seeds.. Chop them coarsely and place in blender jar. Add the tomatillos, serranos, coriander and 1/4 cup chicken stock. Blend to a smooth puree. Pour in remaining 1-1/2 cups cream, the egg, salt and pepper and blend for 10 seconds longer. Scrape puree into large bowl.
Preheat oven to 350 degrees. Melt lard over moderate heat in 10" skillet. Fry and fill the tortillas one at a time in the following traditional fashion: Dip a tortilla in the chile-tomato sauce and fry it for a minute or so on each side, or until limp. Transfer the tortilla to a plate and place 1/4 cup of the chicken filling in its center. Fold one side of the tortilla over the filling, then roll the tortilla up. Place it seam down in a shallow baking dish. Cook, fill and roll remaining tortillas, adding more lard as needed. Pour remaining tomatillo sauce over enchiladas. Sprinkle cheese over the top.
Bake on middle shelf of the oven for about 15 min. or until the cheese melts and the enchiladas brown slightly. Serve at once.
NOTES : 2 cups of shredded leftover lean pork roast may be subbed for chicken
From: Latin American Cooking, Time/Life Books, 1969
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