Ingredients:
4 chicken breast half
1 onions, chopped
1 bay leaves
8 peppercorns
3 tablespoons parmesan cheese
8 ounces monterey jack cheese, shredded
4 ounces Ortega chiles, diced
1 (14 ounce) cans tomatillos, drained
3/4 cup cream
1 eggs
1/4 cup oil
12 corn tortillas
Directions:
Place breasts in Dutch oven.
Add water to cover, half of onion, bay leaf, peppercorns and salt to taste. Simmer- mer 45 min.; cool and drain.
Shred chicken; mix with 1/2 onion, Parmesan and 4 oz. jack.
Set aside. In blender, combine Ortegas, tomatillos cream and egg.
Blend till smooth.
Salt to taste; set aside. Preheat oven to 350.
Soften tortillas in oil.
Place 1/8 chicken mixture in each tortilla; roll and place in baking dish.
Pour chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack.
Bake 20 minutes at 350.
Top enchiladas with guacamole and serve. – – – – – – – – – – – – – – – – – -.
Servings: 6
Time preparation: 0 min.
Time total: 20 min.