1 medium-sized onion, chopped
Oil for frying
1 small (4oz.) can green chiles, diced
2 cups tomatillos, drained and rinsed
2 tablespoons flour
1-1/2 cups chicken broth
2 cups cooked chicken
1 cup sweet cream, warmed
Salt to taste
½ pound Monterey Jack cheese, grated
Fry the onion in hot oil until translucent. Add diced green chilies and sauté with the onions until soft. In a blender, puree the tomatillos, and add to the chilies and onions and stir. Sprinkle in the flour and stir over low heat for 2-3 minutes. Add chicken broth and simmer until sauce is quite thick. Take half the tomatillo sauce and add it to the chicken. Mix the remaining half of the sauce with the warmed cream.
Fry each tortilla in an inch of oil until soft and pliable. Dip each tortilla in the cream and tomatillo mixture. Arrange in baking dish; place a few tablespoons of chicken and some cheese in the tortilla, and roll, placing seam side down in the baking dish. Just before baking pour the creamy sauce over the entire dish and top with remaining cheese. Add salt to taste. Heat through (about 30 minutes at 350°) and serve.