Enchiladas De Pollo (Deluxe Chicken Enchiladas)

4 chicken breasts
1 bay leaf
8 peppercorns or coarse pepper
Salt
1/2 cup chicken broth from chicken breasts
1 cup monterey jack cheese
Sliced olives
Corn tortillas
1/2 cup chopped onion
6 Tbs parmesan cheese
1 1/2 cup jack cheese
1 can green chiles
2 cans mexican green sauce
1 large can tomatillos
1/4 cup cilantro leaves
2 eggs
1 cup 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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