Chez Pablo's Chicken Enchilada's Verde

Ingredients: One large roasted chicken (pick up already cooked at your local deli), shredded. Four cups of chicken broth, Three quarter cups of chopped cilantro, One half cup of heavy cream, One half cup of milk, Two cans (small) diced green chilies, Two diced jalapeno peppers, One clove of crushed garlic, Four tablespoons of flour, Two tablespoons of corn starch, One cup diced scallions, Eight ounces of softened cream cheese, One cup Cilantro Tomatillo Sauce, Eight flour tortilla’s, Two cups of grated Monterey Jack cheese, Two cups of grated Mozzarella, One cup sliced olives, Chez Paul’s Salsa Fresca, Guacamole Grande, and Sour cream (garnish).   

Preparation: Cream Cheese filling: In a small bowl soften cream cheese and add one quarter cup of the chopped cilantro, mix well. Add a half teaspoon each of salt and pepper.

Preparation: Sauce: In a large saucepan combine chicken broth, one half cup of the chopped cilantro, heavy cream, diced green chilies, jalapeno peppers and garlic, mixing well after each addition. Mix together flour, cornstarch and a half-cup of milk. Heat to boiling, reduce heat to medium and cook until sauce thickens. Set aside and prepare enchiladas. 

Preparation: Enchiladas: Preheat oven to 350 degrees. Prepare a 9x13 pan with a half-cup of the enchilada sauce to cover bottom of pan. Lay out tortillas and spread some of the cream cheese filling over each, then fill evenly with shredded chicken. Add chopped scallions to each. Place a small amount of Cilantro Tomatillo Sauce in each tortilla. Add a small amount of Monterey Jack and Mozzarella cheeses to each. Roll up tortillas and place in prepared pan. Cover thoroughly with remaining sauce. Spread remaining cheeses, covering all the tortillas. Garnish with the sliced olives and bake for twenty-five minutes. Serve immediately with a side dollop of sour cream.