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  • 1 whole chicken breast
  • Water
  • ¼ small onion
  • 1 bay leaf
  • 4 peppercorns
  • Salt and pepper
  • 1 lb. fresh tomatillos OR 1 cup drained canned
  • tomatillos
  • Water
  • 1/2 small onion
  • 1 large garlic clove
  • 1 tablespoon packed fresh cilantro leaves
  • 2 serrano chile or other small hot chile, seeded
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 6 corn tortillas
  • 6 oz. Monterey Jack cheese, coarsely shredded
  • Dairy sour cream
    1. 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.
    2. Remove meat from bones and shred with 2 forks or your fingers. Add salt and pepper to taste.
    3. 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.
    4. 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.
    5. 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.
    6. 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.