Chicken Enchilada

• 2 to 4 chicken breasts
• 1/2 c. diced onion
• 8 peppercorns
• 2 bay leaves
• 1 (4 oz.) can diced green chilies
• 13 oz. can drained tomatoes
• 1 egg
• 3/4 c. whipping cream

1. Combine first 4 ingredients and boil for approximately 1 hour. Remove chicken from bone.
2. Shred chicken; add 1/2 cup diced onion, Parmesan cheese, Monterey Jack and Cheddar cheese to suit taste. Heat corn tortillas (1 to 2 packages) in a skillet with 1 tablespoon of oil.
3. Spoon chicken mix onto tortilla, roll and place in an 8 x 11-inch glass dish.
4. In blender, add green chilies, tomatoes, egg and whipping cream.
5. Blend until smooth.
6. Pour over tortillas and grate Monterey Jack and Cheddar cheese over top of sauce.
7. Bake at 350u0b0 for 20 minutes.
8. Let stand for at least 5 minutes.
9. Serve with a tossed salad.

chicken breasts, onion, peppercorns, bay leaves, green chilies, tomatoes, egg, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569618 (may not work)