1.  Place chicken breast 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.

2.  Cool chicken in broth. Drain, reserving broth for another use. Shred chicken with 2 forks or with your fingers.

3.  Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese. Taste and add salt if needed. Set aside. 

4.  In a blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside.

5.  Preheat oven to 350°F. Heat lard in a small skillet. With tongs, carefully place 1 tortilla at a time in hot lard. Hold there for 3 to 5 seconds until softened. Quickly turn tortilla and soften the other side, 3 to 5 seconds. Drain over skillet or on paper towels.

6.  Place 1.8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place seam side down on a 12 x 7 ½” baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup shredded cheddar or Monterey Jack cheese.

7.  Bake 20 minutes, or until heated through and bubbly.

8.  Prepare guacamole.

9.  For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream. Place a mound of guacamole over sour cream. Garnish with radish slices. Place ½ cup shredded lettuce next to enchiladas, if desired.

10. Place a mound of guacamole on lettuce. Top guacamole with 1 tbsp sour cream and 2 ripe olives.

Makes 8 enchiladas

Source: Mexican Cookery by Barbara Hansen (HP Books)