Chicken Enchiladas with Tomatillo Sauce

1/3 cup half and half

6 oz. cream cheese, softened

2 c. shredded cooked chicken

¾ c. finely chopped onion

½ t salt

Tomatillo sauce

12 corn tortillas

vegetable oil

¾ cup shredded Cheddar cheese

¾ c. shredded Monterey Jack cheese

Condiments

Shredded lettuce

Chopped tomatoes

Ripe olives

Sour cream

Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well. Soften tortillas in hot oil or heat for a few seconds in buttered dish in microwave oven. Spoon thin layer of Tomatillo Sauce in 9x13 inch baking dish. Spread each tortilla with thin layer of Tomatillo Sauce. Place ¼ cup of chicken mixture down center of each tortilla. Roll tortillas and place seam side down in baking dish. Spoon Tomatilla Sauce to taste over tortillas. Cover with foil and bake in preheated oven at 350 for 20 minutes or until hot. Remove foil and sprinkle enchiladas with Cheddar cheese and Monterey Jack . Bake chicken for 5 minutes longer or until cheese melts. Serve with condiments and remaining Tomatillo sauce.

Tomatillo Sauce

2 dozen tomatillos, husked if fresh or canned

3 cups chicken broth

2 T cornstarch

1 t salt

2 T chopped cilantro

Boil tomatillos in chicken broth for 7 to 10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove sauce from heat, cool slightly and puree until smooth.