Ingredients:
2 chicken breasts
1/4 cup cilantro leaves
1/2 small onions, for serving
1/2 medium onions, chopped ( for chicken mix)
1 bay leaves
8 peppercorns
3 tablespoons grated parmesan cheese
4 ounces monterey jack cheese, shredded
4 ounces cheddar cheese, shredded
1 (4 ounce) cans green chilies
1 (13 ounce) cans tomatillos
1 3/4 cups canned tomatoes, drained
3/4 cup whipping cream
1 eggs
1 cup guacamole, for serving
1/4 cup vegetable oil
8 corn tortillas
1 cup sour cream
shredded lettuce
water
salt
Directions:
Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
Preheat oven to 350 F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
To serve top with sour cream,guacamole and shredded lettuce and onion.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.