Deluxe Chicken Enchiladas

• 2 whole chicken breasts
• 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, shredded (1 cup)
• 1 (4 ounce) can green chiles
• 1 - 3/4 cups drained canned tomatoes
• 1/4 cup cilantro leaves
• 3/4 cup whipping cream
• 1 egg
• 1/4 cup oil
• 8 corn tortillas or flour tortillas
• 4 ounces Cheddar or Monterey Jack Cheese, Shredded (1 cup)
• Guacamole
• 1 cup dairy sour cream
• 2 cup shredded lettuce
• 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; reduce heat.
4. Cover and simmer 45 minutes or until tender. Cool chicken in broth.
5. Drain, reserving broth for another use. Shred chicken with 2 forks or with your fingers.
6. Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese.
7. Taste and add salt if needed.
8. Set aside.
9. In blender or food processor, combine green chiles, tomatoes, cilantro, whipping cream and egg.
10. Blend until smooth.
11. Add salt to taste. Set aside.
12. Preheat oven to 350u0b0.
13. Heat oil in a small skillet. with tongs, carefully place 1 tortilla at a time in hot oil.
14. Hold in oil for 3 to 5 seconds until softened.
15. Quickly turn tortilla and soften other side, 3 to 5 seconds.
16. Drain over skillet or on paper towels.
17. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact.
18. Roll tightly and sprinkle evenly with 1 cup shredded cheddar or Monterey Jack cheese.
19. Bake 20 minutes, or until heated through and bubbly.
20. Makes 8 enchiladas.

chicken breasts, water, onion, bay leaf, peppercorns, salt, onion, parmesan cheese, cheese, green chiles, tomatoes, cilantro, whipping cream, egg, oil, corn tortillas, cheese, sour cream, shredded lettuce, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37691 (may not work)