Chicken Enchiladas
Two chicken breasts
½ small onion
1 bay leaf
8 peppercorns
salt
½ medium onion ,chopped
3 tablespoons grated parmeson cheese
1 cup shredded sharp cheddar cheese
1 can (4 oz) green chiles
1 ¾ can drained canned tomatoes
¼ cup cilantro leaves
¾ cup whipping cream
1 egg
¼ cup shortening or oil
8 corn tortillas
4 ounces shredded sharp cheddar
Garnishes:
Guacamole
1 cup sour cream
3 or 4 radishes, sliced
2 cups shredded lettuce
12 ripe olives, pitted
Place chicken breasts in a large pot. Add water to cover onion, bay leaf, peppercorns and salt to taste. Bring to a boil. Reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Shred chicken with 2 forks or with your fingers. Mix shredded chicken, chopped onion, Parmesan cheese, and I cup shredded cheddar. Taste and add salt if needed.
In blender, combine green chiles, tomatoes, cilantro, whipping cream, and egg. Blend until smooth. Preheat oven to 350
° oven.Heat oil in a small skillet. With tongs, place tortillas one at a time in the hot oil and soften, 3 to 5 seconds on each side. Drain on paper towels. Place 1/8 of the chicken mixture on each tortilla, pressing to make it compact. Roll tightly and place in a baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup of the sharp cheddar cheese. Top with the garnishes of your choice!! Enjoy !!