2 medium bone-in chicken breasts

2 medium bone-in chicken thighs

Salt and black pepper

½ cup chicken broth

I tablespoon butter

I medium yellow onion, diced

½ cup milk

I (8-ounce) block cream cheese, softened

(4-ounce) can chopped green chilies

½ teaspoon ground cumin, or more to taste

½ teaspoon cayenne pepper, or more to taste

½ teaspoon garlic salt

8 to IO (8-inch) flour tortillas

Enchilada Sauce

(recipe follows)

I cup shredded mozzarella cheese

Enchilada Sauce

MAKES ABOUT 3 ½ CUPS

I ½ cups sour cream

I ½ cups heavy cream

I (4-ounce) can chopped green chilies

Pinch of ground cumin

Pinch of cayenne pepper

1. Preheat the oven to 350 ° F.

2. Rub both sides of the chicken pieces with salt and pep­per. Place the chicken in a 9-x-13-inch casserole dish. Pour the chicken broth into the dish. Cover with tin foil.

3. Bake the chicken for about 1 hour, or until cooked through. Remove the chicken from the oven. Remove the chicken from the broth and set aside to cool. Discard the broth.

4. About 20 minutes before the chicken has finished bak­ing, melt the butter in a 12-inch skillet. Add the onion and cook over medium heat for about 5 minutes, or until tender.

5. Reduce the heat to medium-low and stir in the milk. Heat until warm. Cut the cream cheese into small chunks and add to the skillet. Keep cooking, stirring constantly, until the cheese melts.

6. Stir in the green chilies, cumin, cayenne pepper,½ teaspoon black pepper, and garlic salt. Taste and adjust the seasonings to taste, if desired. Continue cooking for 2 more minutes to blend the flavors, stirring constantly.

7. When cool enough to handle, shred the chicken, using a fork. Stir the chicken into the cream cheese mixture.

8. Evenly spoon the chicken mixture onto the flour tortillas, 2 to 3 tablespoons per tortilla, and then tightly roll up.

9. Pour about one third of the enchilada sauce into a 11-x-13-inch casserole dish. Place the enchiladas in dish and pour the remaining sauce over the top.

10. Bake for 20 to 25 minutes, or until the tortillas so and the dish is hot. About 5 minutes before the enchila are done, sprinkle with the cheese and continue b until the cheese melts.

11. Sprinkle with additional cayenne pepper an cumin (optional) and serve warm.

For the Enchilada Sauce:

In a medium bowl, whisk together all the ingredi until smooth.