Makes 6 enchiladas
Place chicken breast in a large saucepan with water to cover. Add ¼ onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer 45 minutes. Cool chicken breast in broth. Drain, reserving 1 cup broth.
Remove meat from bones and shred with 2 forks or your fingers. Add salt and pepper to taste.
If using fresh tomatillos, remove papery husks. Wash husked tomatillos and place in a medium saucepan. Add ½ inch water. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until tender; drain. Cool slightly. Do not cook canned tomatillos.
Place cooked or caned tomatillos in a blender or food processor with ½ onion, garlic, cilantro and chile. Process until pureed. Heat 2 tablespoon oil in a medium saucepan. Add pureed tomatillo mixture. Cook 2 to 3 minutes. Add reserved broth and ½ teaspoon salt. Bring to a boil; reduce heat. Cover and simmer sauce 15 minutes.
Preheat oven to 350°F (175°C). Heat 1/4 cup oil in a medium 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 a spoonful of the shredded chicken on tortilla. Roll up and place seam side down in a shallow baking dish. When all enchiladas are assembled, cover with sauce and top with cheese. Bake 15 to 20 minutes, until cheese is melted and bubbling.
To serve, top each enchilada with a spoonful of sour cream.
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