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Enchiladas

2 whole chicken breasts
1/2 small onion, cubed
1 bay leaf
8 peppercorns
1 clove garlic
carrots, optional
celery, optional

13 oz can tomatillos or 1 lb fresh
1/4 cup chopped cilantro
4oz can mild green chiles (or 1-2 roasted, peeled poblanos)
3/4 cup cream
1 egg

2 cups (about 8 oz) shredded Monterey Jack or similar cheese
1/2 medium onion, chopped fine
oil
8 corn tortillas
guacamole
sliced radishes
lettuce

Place chicken breasts in a large pot, and cover with water. Add
onion, garlic, bay leaf and peppercorns. Bring to a boil, then
cover and reduce heat. Simmer for 45 minutes or until tender.
Remove chicken and allow to cool. The broth is not used in this
dish. Shred chicken with two forks or fingers, and combine with
the chopped onion and 1 cup of the cheese (I use Chihuahua, it
melts smooth).

If using fresh tomatillos, place in a pot with 1/2 inch water, and
cook, covered on medium, for 10 minutes. The tomatillos should be
soft, but not falling apart. Drain, and place in food processor
with cilantro, chiles, cream and egg. Chop everything fine, to
make a thick, creamy mixture.

Heat 1/4 Cup oil in a small pan. Soften the tortillas by placing
each side in the oil for 3-5 seconds. Allow to drain, and place
1/8th of the chicken/onion/cheese mixture in the center. Roll
tightly. You may need to mold the chicken into a sausage shape
for it to hold together. Place seam-side down in a baking dish.
Repeat for each of the tortillas. At this stage, the whole thing
can be refrigerated until 1/2 hour before serving. Do not do the
next step if there is a hold in the countdown, or the tortillas
will get soggy.

Preheat oven to 375 degrees F. Pour the tomatillo mixture over
the enchiladas, and top with the remaining cup of shredded cheese.
Bake for 20 minutes, or until everything is bubbly.

Serve two on a plate, topped with a small mound of guacamole, with
shredded lettuce on the side, and sliced radish garnishing the
guacamole.

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