Ingredients
- 2 whole chicken breasts without skin -- boneless
- water
- 1/2 small onion
- 1 bay leaf
- 8 peppercorns
- salt
- 1/2 medium onion -- chopped
- 3 tablespoons grated Parmesan cheese
- 4 ounces Monterey jack cheese (1 cup) -- shredded
- 4 ounces can green chiles
- 13 ounces can tomatoes -- drained
- 1/4 cup cilantro
- 2/3 cup whipping cream
- 1 egg
- 8 corn tortillas
- 4 ounces cheddar cheese (1 cup) -- shredded
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.