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1
Preheat oven to 350 degrees.
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2
Bring 2 cups water, peppercorns, garlic, and bay leaf to a boil in a large saucepan.
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3
Add chicken to pan; reduce heat and simmer, partially covered 5 minutes or until chicken is done, turning after 10 minutes.
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4
Place chicken on a plate; cool slightly.
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5
Remove garlic clove from pan; reserve.
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6
Shred chicken with 2 forks.
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7
Place chicken, salt, 3 oz of Monterey jack cheese (about 3/4 cup), and green onions in a bowl; stir to combine.
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8
Place reserved garlic clove, cilantro, tomatillos, and chilies in a food processor; porcess until finely chopped.
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9
Add half-and-half and cream cheese; process until smooth.
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10
Coat 2 (8-inch) baking dishes with cooking spray.
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11
Spread 1/2 cup of tomatillo sauce in the bottom of each dish.
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12
Arrange 5 tortilla halves over sauce in each dish; top each with one-fourth of the chicken mixture.
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13
Repeat layers once ending with tomatillo sauce.
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14
Sprinkle evenly with remaining Monterey Jack cheese (about 1/2 cup).
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15
Bake at 350 degrees for 15 minutes (Remove 1 dish from oven and cool.)
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16
Continue baking remaining dish at 350 degrees for 10 minutes.
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17
Divide dish into 4 pieces, sprinkle with tomatoe and cilantro.
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18
Serve.
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19
Allow dish of partially baked enchilada to cool completely.
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20
Once cooled, cover dish tightly with heavy duty foil or seal with an airtight lid.
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21
Can freeze up to two months.
