Deluxe Chicken Enchiladas

I found this recipe in a cookbook of Mexican Cookery. This is the Americanized version. I live close to the Mexican border and have eaten these in Tijuana.

• Ready In: 1 hr 30 mins
• Serves: 4
• Yields: 8 Tortillos

Ingredients

• 2  chicken breasts
• 1⁄4 cup cilantro leaf
• 1⁄2 small onion, for serving
• 1⁄2 medium onion, chopped (for chicken mix)
• 1  bay leaf
• 8  peppercorns
• 3  tablespoons  grated parmesan cheese
• 4  ounces monterey jack cheese, shredded
• 4  ounces cheddar cheese, shredded
• 1 (4 ounce) can green chilies
• 1 (13 ounce) can  tomatillos
• 1 3⁄4 cups canned tomatoes, drained
• 3⁄4 cup  whipping cream
• 1  egg
• 1  cup  guacamole, for serving
• 1⁄4 cup  vegetable oil
• 8  corn tortillas
• 1  cup sour cream
•  shredded lettuce
•  water
•  salt

Directions

1. Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
2. In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
3. Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
4. To serve top with sour cream,guacamole and shredded lettuce and onion.