2 whole chicken breasts
1/2 small onion
1 bay leaf
8 pepper corn
2 t. salt
Add to cooled shredded chicken mixture:
1/2 medium onion chopped
3 Tbls Parmesan cheese
4 oz. shredded Monterey Jack cheese
1 4oz can diced green chilies
1, 13 oz, can drained tomatillos or Green enchilada sauce
1/4 c. chopped cilantro
3/4 c. whipping cream
1/2 t. salt
8 corn tortilla
4 oz shredded Cheddar or Monterey Jack cheese
2 c. shredded lettuce
sliced black olives
Place chicken breast in large pot or Dutch oven. Add water to cover, onion, bay leaf, pepper corns, and 2 t. salt.
Bring to boil, reduce heat.
Cover and simmer 45 minutes.
Cool in broth.
Drain, reserve broth for another use.
Remove skin and bones from chicken and discard.
Shred chicken with 2 forks or your fingers.
Mix shredded chicken, chopped onion, Parmesan and Jack cheese. Taste add salt if needed.
In blender or food processor combine chilies, cilantro, whipping cream and egg. Blend until smooth, add 1/2 t. salt. Set aside.
Heat oil in 9" skillet. place 1 tortilla at a time in the hot oil. Hold in oil 3 to 5 seconds until softened. Quickly turn tortilla to soften other side doe 3-5 seconds. Drain on paper towels
Place 1/8 of chicken mixture in each tortilla, press the mixture to compact and fold tortilla edges over rolling tightly and place seam side down in 7 x 11 casserole dish.
Pour chili-cream mixture over the top.sprinkle evenly with shredded cheese.
Bake 20 minutes or until heated through and sauce is bubbly.
Place two enchiladas on a plate. Top with sour cream and dollop of guacamole sauce. Place 1/2 cup shredded lettuce to the side top with sour cream. guacamole and olive slices.