*  Exported from  MasterCook  *

             Enchiladas De Pollo (Deluxe Chicken Enchiladas)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken breasts
                        water
   1                    bay leaf
   8                    peppercorns or coarse pepper
                        salt
     1/2  C.            chicken broth from chicken breasts
   1      C.            Monterey Jack cheese (4 oz.)
                        sliced olives
                        corn tortillas
     1/2  C.            chopped onion -- (1/2 to 1)
   6      Tbsp.         Parmesan cheese
   1 1/2  C.            Jack cheese -- (1 1/2 to 2)
   1      Can           green chilies
   2      Cans          Mexican green -- (7 oz.)
                        hot sauce or 1 large can tomatillos
     1/4  C.            cilantro leaves
   2                    eggs
                        salt
   1      C.            cream

In large pot or Dutch oven cover chicken with water.
Add onion, bay leaf, pepper and salt to taste. Bring to boil.
Simmer about 45 minutes. Cool chicken in broth. Reserve broth
for other use. Shred chicken with fork or fingers and mix with
chopped onion, Parmesan cheese and 1/2 cup shredded Monterey
Jack cheese. Salt if needed. Set aside. In blender or
processor, combine green chilies, tomatillos or hot sauce,
cilantro, cream, egg and broth. Blend until smooth. Salt to
taste. Preheat oven to 350 degrees. Heat lard or oil in small
skillet. With tongs, place one tortilla at a time in hot oil 3
to 5 seconds until softened both sides. Drain on paper bowel.
Fill each tortilla with chicken mixture. Press mixture to make
compact. Roll tightly. Place seam down in baking dish. Pour
chile mixture over enchiladas. Sprinkle cheese on top. Bake
20 minutes until heated and bubbly. Prepare Guacamole and
olives and shredded lettuce for topping if desired.


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