| 2 whole chicken breasts |
| water |
| 1/2 small onion |
| 1 bay leaf |
| 8 peppercorns |
| salt |
| 1/2 medium onion, chopped |
| 3 T. grated parmesan cheese |
| 1 c. shredded monterey jack cheese |
| 4 oz. green chiles |
| 13 oz. can rotelle tomatoes |
| 3/4 c. whipping cream |
| 1 egg |
| 1/4 c. shortening |
| 8 corn tortillas |
| 1/2 c. shredded cheddar or monterey jack cheese |
Place chicken breasts in Dutch oven. Add water to cover, onion, bay leaf, peppercorns, and salt to taste. Bring to a boil then reduce heat. Cover and simmer for 45 minutes or until tender. Cool chicken in broth. Drain. Shred chicken and mix with chopped onion, parmesan, and 1 c. monterey jack. Add salt if needed. Set aside. In blender or food processor, combine green chiles, rotelle tomatoes, whipping cream, and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat shortening in small skillet. Fry tortillas for 3 to 5 seconds until softened. Drain on paper towels. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place seam side down in 12x7 baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 c. cheddar or monterey jack. Bake for 20 minutes or until heated through and bubbly. Serve with guacamole, sour cream, lettuce, and black olives, if desired.
Serves 4.