Mexican: Enchiladas de Pollo

By JoFClark

Mexican Cookery by Barbara Hanson

Ingredients

• 6 whole chicken breasts
• water
• 1 small onion
• 2 bay leaves
• 8 peppercorns
• Salt
• 1/2 medium onion, chopped
• 3 T grated Parmesan cheese
• 4 oz Monterey Jack or Colby Jack cheese, shredded (1 cup)
• 4 oz can green chilies
• 113 oz can tomatillos, drained or 1 3/4 cup drained canned tomatoes
• 1/4 cup cilantro leaves
• 3/4 cup whipping cream
• 1 egg
• 8 corn or 10 flour tortillas
• 4 oz cheddar or Monterey Jack cheese (1 cup)
• Guacamole
• 1 cup sour cream
• 3-4 radishes
• 2 cups shredded lettuce
• 12 ripe olives

Preparation

Step 1

Place breasts in a large pot and add water to cover. Add onion, bay leaves, peppercorns and salt. Boil, reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken broth. Shred chicken with 2 forks or fingers. Mix chicken, 1 cup broth, onion, Parmesan cheese and Monterey Jack cheese. Set aside. In a processor, combine Rotel tomatoes, cilantro, cream and egg. Blend until smooth. Set aside. Preheat oven to 350 degrees. Place 1/8 or 1/10 chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place, seam-side down in a 12X7 1/2 inch dish. Pour chile, cream mixture over enchiladas and sprinkle evenly with 1 cup shredded cheddar or Monterey Jack cheese. Bake 20 minutes or until bubbly. Serve 2 enchiladas with 3 T cream, guacamole over sour cream, shredded lettuce with guacamole, sour cream and olives.