Instructions

Place chicken breasts in a large pot or Dutch oven. 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. Drain, reserving broth for another use. Shred chicken with 2
forks or with your fingers.
Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded
Monterey Jack cheese.Taste and add salt if needed. Set aside.
In blender or food processor, combine green chiles, tomatoes, cilantro,
whipping cream and egg. Blend until smooth. Add salt to taste. Set
aside.
With tongs, carefully place 1 tortilla at a time on stove top to brown.
Flip to brown again on other side. Do not burn (you're doing this just to
soften the tortilla shell so it doesn't break apart).
Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to
make it compact. Roll tightly and place seam-side down in a 12x7 inch
baking dish.
Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup or
less of shredded Cheddar cheese.
Bake 350 degrees for 30 minutes or longer until heated through and bubbly.

Garnish with Guacamole, sour cream and shredded lettuce for each serving.