Enchiladas Pollo With Green Chilies Cream Sauce

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 chicken breast half
• 1 onion, chopped
• 1 bay leaf
• 8 peppercorns
• 3 tablespoons parmesan cheese
• 8 ounces monterey jack cheese, shredded
• 4 ounces ortega chiles, diced
• 1 (14 ounce) can tomatillos, drained
• 3/4 cup cream
• 1 egg
• 1/4 cup oil
• 12 corn tortillas

Recipe

• 1 place breasts in dutch oven.
• 2 add water to cover, half of onion, bay leaf, peppercorns and salt to taste. simmer- mer 45 min.; cool and drain.
• 3 shred chicken; mix with 1/2 onion, parmesan and 4 oz. jack.
• 4 set aside. in blender, combine ortegas, tomatillos cream and egg.
• 5 blend till smooth.
• 6 salt to taste; set aside. preheat oven to 350.
• 7 soften tortillas in oil.
• 8 place 1/8 chicken mixture in each tortilla; roll and place in baking dish.
• 9 pour chile-cream mix- mixture over enchiladas; sprinkle evenly with 4 oz. jack.
• 10 bake 20 minutes at 350.
• 11 top enchiladas with guacamole and serve. - - - - - - - - - - - - - - - - - -.