Here you go! I seperated the ingredients by each part of the recipe. I also tend to double the recipe, but trust me...they are filling!! Let me know if you try it 
Enchillados De Pollo
2 whole chicken breasts----1/2 small onion---1 bay leaf----8 peppercorns---salt
1/2 medium onion---3tbs grated parm cheese---4 oz monterey jack shredded
1 4oz can green chilies---1 can tomatillos drained---1/4 fresh cilantro---3/4c heavy cream---1 egg----salt
1/4 oz lard(or small amt of oil)---corn tortillas---4 oz chedder or monterey jack shredded
- Place chicken in lg pot. Add water to cover, onion, bay, peppercorns and salt. Bring to boil, cover and simmer 45 min until tender. Cool chicken in broth, drain. Shred chicken with 2 forks or fingers, mix with chopped onion, cheese (Parm and MJ) add salt if needed. Set aside.
- In blender, combine Chilies, tomatillos, cilantro, heavy cream and egg. Blend smooth. Salt to taste.
- Preheat oven to 375. Carefully warm each tortilla in lard in skillet 3-5 sec each side. drain on paper towels.
- Place 1/8 of mixture in each tortilla, pressing to make compact (this is where I add precooked rice). Roll tightly an place seam side down in baking dish.
- Pour green sauce over enchiladas and sprinkle with remaining cheese.
- Bake 20minutes until bubbly
- Serve topped with shredded lettuce, guac, sour cream and extra cilantro if desired
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