Enchiladas Pollo With Green Chilies Cream Sauce

• 4 chicken breast half
• 1 onion, chopped
• 1 bay leaf
• 8 peppercorns
• 3 tablespoons parmesan cheese
• 8 ounces monterey jack cheese, shredded
• 4 ounces Ortega chiles, diced
• 1 (14 ounce) can tomatillos, drained
• 34 cup cream
• 1 egg
• 14 cup oil
• 12 corn tortillas

1. Place breasts in Dutch oven.
2. Add water to cover, half of onion, bay leaf, peppercorns and salt to taste.
3. Simmer- mer 45 min.
4. ; cool and drain.
5. Shred chicken; mix with 1/2 onion, Parmesan and 4 oz.
6. jack.
7. Set aside.
8. In blender, combine Ortegas, tomatillos cream and egg.
9. Blend till smooth.
10. Salt to taste; set aside.
11. Preheat oven to 350.
12. Soften tortillas in oil.
13. Place 1/8 chicken mixture in each tortilla; roll and place in baking dish.
14. Pour chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz.
15. jack.
16. Bake 20 minutes at 350.
17. Top enchiladas with guacamole and serve.
18. - - - - - - - - - - - - - - - - - -.

chicken, onion, bay leaf, peppercorns, parmesan cheese, cheese, chiles, cream, egg, oil, corn tortillas

Taken from www.food.com/recipe/enchiladas-pollo-with-green-chilies-cream-sauce-1526 (may not work)