8 tomatillos
7 oz. can chopped green chilies
1 c. whipping cream
1 egg, lightly beaten
12 corn tortillas
1/2 c. oil
1/4 lb. boneless chicken breasts, cooked and shredded
8 oz. cream cheese
1/2 c. sour cream
1/2 c. chopped onion

Remove paper husks from tomatillos (if fresh). Canned tomatillos may be used if fresh cannot be found. Boil until tender. Combine tomatillos and chilies in blender. Add cream mixed with beaten egg. Blend until pureed. Add salt to taste. Heat sauce until very warm but not boiling. Combine shredded chicken with cream cheese, sour cream and chopped onion. Heat oil in skillet. Dip each tortilla in sauce mixture, the fry in oil until soft but not crisp. Place each tortilla in large baking dish. Place some filling on one edge and roll up. Place seam side down. When all are made, pour more sauce over all and heat at 350 degrees for 15 minutes or until heated through. Serves 12.