Enchiladas De Pollo

• 2 whole chicken breasts
• water
• 1/2 small onion
• 1 bay leaf
• 8 peppercorns
• salt
• 1/2 medium onion, chopped
• 3 Tbsp. grated Parmesan cheese
• 4 oz. Monterey Jack cheese, shredded (1 c.)
• 1 (4 oz.) can green chilies
• 1 (13 oz.) can tomatillos (fresh are better)
• 1/4 c. cilantro leaves
• 3/4 c. whipping cream
• 1 egg
• salt
• 1/4 c. lard
• 8 corn tortillas
• 4 oz. Cheddar or Monterey Jack cheese, shredded (Monterey Jack is better, 1 c.)
• guacamole (from 1 avocado)
• 1 c. dairy sour cream
• 3 or 4 radishes, sliced
• 12 ripe olives

1. Place chicken breasts in a large pot or Dutch oven.
2. Add water to cover onion, bay leaf, peppercorns and salt to taste.
3. Bring to a boil.
4. Reduce heat.
5. Cover and simmer 45 minutes or until tender.
6. (Or do this in about 15 minutes in the microwave.)
7. Cool chicken in broth.

chicken breasts, water, onion, bay leaf, peppercorns, salt, onion, parmesan cheese, cheese, green chilies, cilantro, whipping cream, egg, salt, lard, corn tortillas, cheese, guacamole, sour cream, radishes, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620202 (may not work)