1 13 oz can tomatillos, drained or 1 3/4 c drained chopped tomatoes
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
salt
1/4 cup lard
8 corn tortillas
1 cup Monterey Jack cheese, shredded
Instructions
Place chicken breasts in a large pot or Dutch
oven.
Add water to cover, onion, bay leaf, peppercorns
and salt to taste.
Bring to a boil, reduce heat.
Cover and simmer 45 minutes or until tender.
Cool chicken in broth.
Drain, reserving broth for another use.
Shred chicken with 2 forks or with your fingers.
Mix shredded chicken, chopped onion, Parmesan
cheese and 1 cup shredded Monterey Jack cheese.
Taste and add salt as needed. Set aside.
In blender or food processor, combine green
chiles, tomatillos or tomatoes, cilantro, whipped
cream, and egg.
Blend until smooth.
Add salt, again, to taste.
Set aside
Preheat oven to 350 degrees.
Heat lard or Crisco in a small skillet.
With tongs, carefully place 1 tortilla at a time
in hot lard.
Hold in lard 3 to 5 seconds until softened.
Quickly turn tortilla and soften other side, 3 to
5 seconds.
Drain over skillet or 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 a 12x7
1/2 baking dish.
Pour chile-cream mixture over enchiladas and
sprinkle evenly with 1 cup shredded Cheddar or
Monterey Jack cheese.
Bake 20 minutes or until heated through and
bubbly.
Prepare Guacamole.
for each serving, place 2 enchiladas on a plate
and top with avbout 3 Tablespoons of sour cream.
Place a mound of Guacamole over sour cream.
Garnish with radish slices.
Place 1/2 cup shredded lettuce next to enchiladas,
if desired.
Place a mound of Guacamole on lettuce. Top
Guacamole with 1 Tbsp. sour cream and 2 ripe
olives, if desired.
Originally Submitted
7/31/2022
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