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Enchiladas Pollo Guacamole
4 chicken breast half
1 onion, chopped
1 bay leaf
8 peppercorns
3 tablespoons Parmesan cheese
8 ounces Monterey Jack cheese, shredded
4 ounces diced Ortega chilies
14 oz can tomatillo, drained
3/4 cup cream
1 egg
1/4 cup oil
12 corn tortilla
Place breasts in Dutch oven. Add water to cover, 1/2 onion, bay
leaf, peppercorns and salt to taste. Simmer 45 min., cool and drain.
Shred chicken, mix with 1/2 onion, Parmesan and 4 oz. jack. Set
aside.
In blender, combine chilies, 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 mixture over
enchiladas, sprinkle evenly with 4 oz. jack. Bake 20 minutes at
350. Top enchiladas with guacamole and serve.
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Chicken Enchiladas 02