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4 breasts of chicken, with skin and bones (*if using a whole chicken see note below)
1 medium onion
1 bay leaf
3 tablespoons parmesan or a sharp Mexican cheese, grated
1 cup jack cheese, grated
10-12 flour tortillas
1 can green chilies (4 oz)
1 can tomatillos (13 oz) drained of most of the liquid. (**If using fresh tomatillos see note below)
1/4 cup packed chopped fresh cilantro
3/4 cup cream or half/half
2 cups cheddar cheese, grated
1. Place chicken breasts with onion, bay leaf, salt and peppercorns in a large pot and cover with water. Bring to boil, skim scum off broth. Reduce heat and gently simmer for 15 minutes. Turn off heat but let chicken cool in broth - this is the trick to having the chicken be very tender.
2. Once chicken has cooled, discard skin and bones and shred chicken meat. (Strain and save the broth for other recipes.) Place shredded chicken in large bowl and mix with shredded Jack cheese and Parmesan.
3. Place several tablespoons of filling onto the lower half of a tortilla and roll it up. Place the enchilada into a 9 x 12 inch pan with the seam side down so it won't unroll. Fill the pan with a single layer of the stuffed and rolled tortillas.
4. Blend together the green chilies, tomatillos, cilantro, cream, egg and salt to taste. Pour over the rolled up enchiladas, making sure to moisten every enchilada. Sprinkle the shredded cheddar cheese over the top of the whole pan.
5. Bake for 20-25 minutes at 350°F. The enchiladas should be bubbling and just starting to brown a little.
This recipe can be made ahead of time and frozen before baking. Just make sure it is wrapped well for the freezer and that you use either a metal pan or a pyrex pan so it will withstand the temperature shock from freezer to a pre-heated oven (do not thaw). If frozen, the
enchilada will take longer to bake.
* NOTE: If using a whole chicken directions are the same. You may have to cut up the chicken for it to fit into a pot with water. Let the chicken cool in the broth so it will remain tender.
** NOTE: If using fresh tomatillos you will need probably 10-12 to equal a 13 oz can. Peel off husks and quarter the tomatillos. Barely cover with water and add 1/4 cup chopped onion and salt to taste. Cook for 10-15 minutes. Drain and add to sauce ingredients in blender.