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chicken enchiladas
green ones at that...

Chicken Enchiladas:

Enchilada Mixture:

2 whole chicken breats
1/2 - small onion
1 - bay leaf
8 - peppercorns

Enchilada Sauce:

1/2 Medium Onion - chopped
3 Tbsp - Grated Parmesan Cheese
1 cup - shredded Jack Cheese
1/2 cup - Cilantro (packed)
3/4 cup - whipping cream
1 - egg
4 oz can chopped green chiles
13 oz can tomatoes (drained)

Enchilada Basics:

1/4 cup - Vegetable Oil
8 corn tortillas
4 oz cheddar or jack cheese (shredded)

Put chicken in a pot and cover with water. Add 1/2 small onion, peppercorns, bay leaf, and salt to taste. Bring to a boil, then reduce heat and simmer 45 minutes or until tender. Cool chicken in broth, then drain. Shred chicken with two forks, or fingers. Mix shredded chicken, Parmesan cheese, onion, and jack cheese together . Add salt to taste, then put aside.

In a blender, put green chiles, tomatoes, cilantro, whipping cream, and egg- blend until smooth. Add salt to taste, then put aside.

Preheat oven to 350 degrees.

Heat oil in skillet, quickly dip/fry the corn tortillas in oil to soften them. Then place 1/8 chicken mixture on each tortilla. Roll tightly and place seam down in baking dish. Pour cilantro mixture over the rolled enchiladas and sprinkle evenly with shredded cheddar or jack cheese. Bake 20 minutes or until bubbly.

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