Chicken Enchiladas

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Edited: April 20th, 2006

Deluxe Chicken Enchiladas

Source:Barbara Hansen’s Mexican Cookery

2 whole chicken breasts
Chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
Garlic clove
Salt

1/2 medium onion chopped
3 tablespoons grated Parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
Garlic
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
Salt

1/4 cup lard or oil
8 corn tortillas
1 cup cheddar or Monterey Jack Cheese
Guacamole
1 cup sour cream
Lettuce
Black olives

Place chicken in large pot and cover with chicken broth.  Add onion,
bay leaf, peppercorns and salt.  Simmer until tender.  Let cool in
broth. Remove chicken and save broth for another use.

Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan
cheese and Monterey Jack Cheese.    Taste and add salt if needed.  Set
aside. 

IN a blender or processor, combine green chilies, tomatillos ,
cilantro, whipping cream and egg and blend until smooth.  Add salt and
pepper to taste.  Set aside.

Preheat oven to 375°F.

 Heat lard in small skillet.  With tongs, carefully place one tortilla
at a time in hot lard.  Hold for 3 to 5 seconds and drain on paper
towels.  You want the tortillas to be softened but not crisp.  Place
some of the chicken mixture on the tortilla and roll tightly.  Place
seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup
of cheddar or Monterey cheese.  Bake about 20 minutes or until heated
through and bubbly. 

Serve with sour cream, guacamole, lettuce and olives.

NOTE:

Instead of softening the corn tortillas in hot oil use the following
Enchilada sauce. 

(Alternative Enchiladas Sauce)

4 tablespoons oil
5 tablespoons flour
1 tablespoon cayenne pepper
1 tablespoon chili powder
1  teaspoon cumin
1 garlic clove

2 to 3 cups chicken broth

Heat the oil and add the flour, cayenne pepper, chili powder, cumin and
garlic.  Cook for a few minutes and add the chicken broth.