Chicken Enchiladas

Two chicken breasts

½ small onion

1 bay leaf

8 peppercorns

salt

½ medium onion ,chopped

3 tablespoons grated parmeson cheese

1 cup shredded sharp cheddar cheese

1 can (4 oz) green chiles

1 ¾ can drained canned tomatoes

¼ cup cilantro leaves

¾ cup whipping cream

1 egg

¼ cup shortening or oil

8 corn tortillas

4 ounces shredded sharp cheddar

 

Garnishes:

 

Guacamole

1 cup sour cream

3 or 4 radishes, sliced

2 cups shredded lettuce

12 ripe olives, pitted

Place chicken breasts in a large pot. Add water to cover onion, bay leaf, peppercorns and salt to taste. Bring to a boil. Reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Shred chicken with 2 forks or with your fingers. Mix shredded chicken, chopped onion, Parmesan cheese, and I cup shredded cheddar. Taste and add salt if needed.

In blender, combine green chiles, tomatoes, cilantro, whipping cream, and egg. Blend until smooth. Preheat oven to 350° oven.

Heat oil in a small skillet. With tongs, place tortillas one at a time in the hot oil and soften, 3 to 5 seconds on each side. Drain on paper towels. Place 1/8 of the chicken mixture on each tortilla, pressing to make it compact. Roll tightly and place in a baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup of the sharp cheddar cheese. Top with the garnishes of your choice!! Enjoy !!




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