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In a cuisinart mix together the tomatillos, chili
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peppers, a pinch of salt a pinch of sugar, 2 garlic
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cloves, 1 small onion and the cilantro. Mix until
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thoroughly blended. Add about 3 TB of the Mexican
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Cream. Store in the fridge.
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In a saucepan add the chicken breasts, chicken stock,
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one small onion cut into quarters, 1 garlic clove the
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bay leafs tarragon and cumin plus salt and pepper.
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Cook the breasts in the liquid over a low heat
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(covered) for 1 hour until the chicken is completely
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cooked. Remove the breasts, let them cool then hand
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tear the chicken off the bone into a small bowl.
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You can do the first two things ahead of time.
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When you are ready to cook the enchiladas:
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take a small pan and add 1/4 cup canola oil and heat
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the oil. Take another medium pan and add the chicken
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and about 1/4 cup of the salsa together and warm it in
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the pan. Set a plate next to the stove with paper
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towels on it and set another plate with about 1/4 cup
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of the Mexican cream poured on it then have a baking
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dish next to that.
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In the oil cook one tortilla about 2 minutes (until
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the tortilla is soft) remove it from the pan and put
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it on the paper towels to remove the excess oil. Dip
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the tortilla into the Mexican cream covering both
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sides. put about 1/4 cup of the chicken mixture onto
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the tortilla and roll the tortilla around the mixture.
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Place the rolled tortilla into the baking dish seam
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side down. Continue with each tortilla until you fill
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the baking dish. Pour the remaining salsa and drizzle
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about 1/4 cup of Mexican Cream over the top of the
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Enchiladas and top everything with the Jack Cheese.
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Bake in a 350 oven for 30-40 minutes (check to make
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sure you don't burn the cheese.) Serve immediately.
