Enchiladas de Pollo (autentico)

2 whole chicken breasts ¼ cup cilantro leaves
Water ¾ cup heavy cream
½ small onion 1 egg
2 bay leaves salt
8 peppercorns (or ¼ cup lard (Crisco)
One pimiento) guacamole
8 corn tortillas
1 medium onion, chopped Parmesan cheese shredded (1 cup)
4 oz. Monterey Jack cheese, Radishes sliced
1 cup dairy sour cream
1 (4-oz.) can green chilies olives
1 (13-oz.) can tomatillos, drained or
1-¾ cups drained canned tomatoes
Directions
Put chicken, onion, bay leaves peppercorns and salt in a large pot or dutch over and cover with water. Bring to boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use. Shred chicken and mix with chopped onion, Parmesan cheese and one cup shredded Monterey Jack cheese. Add salt if needed. Set aside. Combine in a blender green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat lard or Crisco in a fry pan. Using tongs, carefully place tortillas one at a time in the hot lard. Leave in lard for three seconds and turn over for three more seconds. Drain. 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 cake pan or baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with shredded Cheddar and or Monterey Jack cheese. Bake 20 minutes or until heated and bubbly. For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream. Place a mound of Guacamole over the sour cream. Garnish with radish slices. Place a couple of olives on the whole. Makes 8 muy rica enchiladas. Buen provecho!