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1
Place chicken breasts in a large pot or Dutch oven.
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2
Cover with water; add onion, bay leaf, peppercorns and salt to taste.
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3
Bring to a boil; reduce heat.
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4
Cover and simmer for approximately 45 minutes or until tender.
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5
Let chicken rest until cool enough to handle.
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6
While the chicken is simmering, melt butter in a skillet, and add chopped onions.
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7
Sprinkle the onions with sugar and allow to cook over low heat for a long time to caramelize.
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8
Stir occasionally.
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9
Shred chicken, and mix with caramelized onions, Parmesan cheese, and Monterey Jack cheese.
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10
Add salt, if necessary, and set aside.
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11
In a blender or food processor, combine green chiles, tomatillos, cilantro, whipping cream, and egg.
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12
Blend until smooth.
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13
Add salt to taste.
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14
Preheat oven to 350.
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15
Heat vegetable oil in small skillet.
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16
Using tongs, place each tortilla in hot oil until softened, about 5 seconds.
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17
Drain on paper towels, and place 1/8 of filling in center.
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18
Roll tightly, and place seam-side down in baking dish.
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19
Pour cream sauce over top, and sprinkle remaining cup of cheese.
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20
Bake for 20 minutes or until heated through and bubbly.
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21
Note: I usually double this recipe, and freeze one before baking.
