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1
Start with the filling: Place the chicken in a saucepan.
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2
Add water to cover.
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3
Add the garlic, carrot, bay leaf, parsley and half the onion.
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4
Bring to a boil.
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5
Reduce heat.
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6
Cover.
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7
Simmer until the chicken is tender (about 30 minutes).
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8
Let cool in the broth.
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9
Remove the meat from the skin and bones.
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10
Shred the chicken meat.
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11
Cover to prevent it from drying out.
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12
Set aside.
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13
Strain the broth.
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14
Set aside.
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15
Combine the sour cream with the heavy cream.
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16
Let stand at room temperature for 30 minutes to thicken.
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17
Shred the cheese.
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18
Set aside.
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19
Slice the remaining onion.
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20
Rinse with cold water.
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21
Set aside 2 slices of onion per serving.
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22
Add the left over onion to the broth.
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23
Combine the shredded chicken with half of the shredded cheese.
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24
Set the remaining cheese aside.
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25
Add 1/4 of the sour cream to the chicken and cheese mixture.
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26
Blend carefully.
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27
Heat about 1inch of oil in a large skillet (one big enough to hold an unrolled tortilla flat) to 300 degrees.
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28
Pass the tortillas, one at a time, through the oil (to soften and seal them).
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29
Press between paper towels to remove excess oil.
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30
Divide the filling equally between the tortillas.
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31
Roll each up and place, seam side down, in a buttered casserole dish.
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32
Keep covered while preparing the sauce.
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33
Preheat the oven to 400F (200C).
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34
Remove the husks from the tomatillos.
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35
Wash off any sticky residue.
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36
Combine the tomatillos, chiles and minced garlic.
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37
Puree (a food processor will do this best).
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38
Place the mixture in a saucepan.
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39
Bring to a boil.
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40
Stir in the sugar, salt, pepper and the measured amount of the chicken broth.
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41
Keep hot.
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42
Cover the tortillas in the baking dish.
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43
Bake until heated through (about 10 minutes).
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44
Cover with the sauce.
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45
Top with the reserved shredded cheese.
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46
Bake, uncovered, until the cheese melts (5-8 minutes).
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47
Garnish with the reserved onion slices and the crumbled Serve at once with the remaining (room temperature) sour cream mixture.
