Description
I found this recipe in a cookbook of mexican cookery. This is the americanized version. I live close to the mexican border and have eaten these in tijuana.
Ingredients
- Chicken Breasts
- Cilantro Leaf
- Onion
- Bay Leaf
- Peppercorns
- Parmesan Cheese
- Monterey Jack Cheese
- Cheddar Cheese
- Green Chilies
- Tomatillos
- Canned Tomatoes
- Whipping Cream
- Egg
- Guacamole
- Vegetable Oil
- Corn Tortillas
- Sour Cream
- Lettuce
- Water
- Salt
Instructions
- Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste
- Cover and simmer for 45 minutes or until tender
- Cool and drain
- Shred chicken and mix with chopped onion parmesan cheese and monterey jack and set aside
- In a blender combine the green chilies, tomatillos, cilantro, cream and egg
- Blend
- Preheat oven to 350f heat oil in fry pan and cook tortillas one at a time
- Place chicken on top of a tortilla, pressing to make it compact
- Roll tightly and place seam side down in baking dish
- Pour the chili cream mixture over each one and top with cheddar
- Bake for 20 minutes
- To serve top with sour cream, guacamole and shredded lettuce and onion