1

Preheat oven to 350 degrees F.

2

In large bowl, mix chicken, cream cheese and onion. Season to taste with salt and set aside.

3

In large saucepan, cook tomatillas in water over low heat until tender (about 10 minutes). Cool, drain, and then liquefy in a blender for a minute or so.

4

Transfer tomatilla mixture to a bowl and add salsa and cream. Whisk until well-blended. Set aside.

5

In medium skillet, soften tortillas in hot oil. Drain well. Place one T. of the tomatilla sauce in a tortilla with 1 T. chicken mixture. Roll and place in 13x9" baking dish, seam side down. Repeat with remaining tortillas. Pour remaining sauce over enchiladas and top with cheese.

6

Bake for 30 minutes.