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	ENCHILADAS SUIZAS 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 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. Remove meat from bones and shred with 2 forks or your fingers. Add salt and pepper to taste. 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. 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. 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. 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.
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