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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 350F till bubbly.
Top with shredded lettuce and olives over the top, and sour cream
in a dish on the side.
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