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printer friendly format   Ultimate Enchilada Bake Melinda Lee gave this recipe on the KNX Food News Hour one day while I was driving down the freeway in 1989. It sounded absolutely heavenly so I thought I should share it. It should be noted that it is part of my "freeway" collection. 6 skinless chicken breasts 8 ounces cream cheese, softened 1 medium onion, minced 6 pasilla or poblano chiles 1 pound can (or equivalent fresh) tomatillos 3 sprigs fresh cilantro 1 cup heavy cream 1 egg, slightly beaten salt, pepper to taste 24 small corn tortillas lard or shortening for frying 1/4 cup parmesan cheese shredded lettuce chopped ripe olives sour cream 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 350F till bubbly. Top with shredded lettuce and olives over the top, and sour cream in a dish on the side. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.