Enchiladas Verdes con Chile Pasado - Fiery Foods & Barbecue Central

Ingredients

• 2 large chicken breasts
• 1 cup chicken stock
• 2 cups cream
• 6 ounces cream cheese (mascarpone)
• 3/4 cup finely chopped onions
• 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped
• 5 teaspoons minced cilantro (Italian parsley)
• 1 egg
• 1 ½ teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil
• 12 corn tortillas
• 1/3 cup freshly grated Parmesan cheese