Recipe#12537

Title: Chicken Enchiladas 02

Newsgroups: rec.food.recipes 
 Message-ID: <1998080720540500.QAA29820@ladder01.news.aol.com> 
 From: gilcat2@aol.com (Gilcat2) 
 Subject: Enchiladas Pollo Guacamole 
 Date: 15 Aug 98 09:46:49 CDT 

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.