Enchiladas De Pollo - cooking recipe

Ingredients

2 whole chicken breasts
water
1/2 small onion
1 bay leaf
8 peppercorns
salt
1/2 medium onion, chopped
3 Tbsp. grated Parmesan cheese
4 oz. Monterey Jack cheese, shredded (1 c.)
1 (4 oz.) can green chilies
1 (13 oz.) can tomatillos (fresh are better)
1/4 c. cilantro leaves
3/4 c. whipping cream
1 egg
salt
1/4 c. lard
8 corn tortillas
4 oz. Cheddar or Monterey Jack cheese, shredded (Monterey Jack is better, 1 c.)
guacamole (from 1 avocado)
1 c. dairy sour cream
3 or 4 radishes, sliced
12 ripe olives

Preparation

Place chicken breasts 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.
(Or do this in about 15 minutes in the microwave.)
Cool chicken in broth.