Allow to cool and proceed to shred into small pieces. Roast, de-vein, peel, and grind chilies. In a large skillet, combine chilies, cream, and half of the cheese and cook over low to medium heat. Once it begins to boil, set aside and keep warm. Fry tortillas, dip into sauce and fill with shredded meat.
Place enchiladas in casserole dish.
Add remaining sauce, cheese and shredded lettuce. All Rights Reserved.