Chicken Enchiladas with Tomatillo Sauce

I made this one last week for the second time and still love it. I found this recipe in a magazine at a doctor's office. I don't remember which magazine. I had just enough time to scribble down the ingredients and make a few other notes and I made the rest up.

Sauce:
2 pounds of tomatillos, paper layer removed and sticky stuff washed off
1 tablespoon of olive oil
1 cup of chopped onion
1/3 cup cilantro lightly packed
1 teaspoon cumin
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 cup chicken broth
1/2 cup heavy cream

1. Cut tomalillos in half and place on a baking sheet. Broil 7-9 minutes turning once until it starts to brown.
2. Saute onions in oil until translucent.
3. Blend all above ingredients in a blender except broth and cream.
4. Heat sauce in a sauce pan for about 5 minutes until hot, stirring frequently.
5. Add broth and cream and heat for 5 more minutes, stirring frequently.
6. Set aside.

Enchiladas:
12 corn tortillas
2 tablespoons of olive oil
3 cups of shredded cooked chicken (I do this before I make the sauce)
1 1/2 cup of grated cheddar cheese
1 1/2 cup of grated monterey jack cheese
1/2 cup of onion
1/2 teaspoon of salt

1. Mix chicken, half of the cheeses, onion, salt and 1/2 cup of the sauce together in a bowl.
2. Brush the tortillas with oil and heat in microwave until warm.
3. Put 1/3 of the remaining sauce in the bottom of a 9in.x13in pan.
4. Roll a couple spoonfuls of the chicken mixture in a tortilla and place in the pan. Do the same for all the tortillas.
5. Top the enchiladas with the remaining sauce and then the cheese.
6. Bake 20-30 minutes at 375 degrees.

They are supposed to come out as individual enchiladas, but for some reason the tortillas kind of falls apart and it turns out to be more of a casserole. Still tastes great! We usually eat half and freeze the other half for an easy dinner a few weeks later.