Green Chckn Enchiladas
                        -(Enchiladas Verdes)
                        -----THE FILLING-----
   2                    Whole Chicken Breasts,
                        Halved
   2                    Cloves Garlic, Peeled
     1/2                Carrot, Cut In Pieces
   1                    Yellow Onion, Peeled
                        & Halved
   1                    Bay Leaf, Broken
   3                    Sprigs Parsley
   2       c            Sour Cream
     1/2   c            Heavy Cream
   6       oz           Monterey Jack
                        -----SAUCE & ASSEMBLY-----
  12                    6" Corn Tortillas
                        No. 2452 Yields 6 Servings
   3       lb           Fresh Tomatillos
   1                    Clove Garlic, Peeled &
                        Minced
   4                    Serrano Chiles, Stems
                        Removed
   1       t            Sugar
                        - Salt
                        - Pepper
     3/4   c            Chicken Broth (From
                        Poaching the Chicken)
   3       oz           Queso Fresco or
                        "Enchilada Cheese",
                        Crumbled
  Start with the filling: Place the chicken in a
  saucepan. Add water to cover. Add the garlic, carrot,
  bay leaf, parsley and half the onion. Bring to a boil.
  Reduce heat. Cover. Simmer until the chicken is tender
  (about 30 minutes). Let cool in the broth. Remove the
  meat from the skin and bones. Shred the chicken meat.
  Cover to prevent it from drying out. Set aside. Strain
  the broth. Set aside. Combine the sour cream with the
  heavy cream. Let stand at room temperature for 30
  minutes to thicken. Shred the cheese. Set aside. Slice
  the remaining onion. Rinse with cold water. Set aside
  2 slices of onion per serving. Add the left over onion
  to the broth. Combine the shredded chicken with half
  of the shredded cheese. Set the remaining cheese
  aside. Add 1/4 of the sour cream to the chicken and
  cheese mixture. Blend carefully. Heat about 1" of oil
  in a large skillet (one big enough to hold an unrolled
  tortilla flat) to 300 degrees. Pass the tortillas, one
  at a time, through the oil (to soften and seal them).
  Press between paper towels to remove excess oil.
  Divide the filling equally between the tortillas. Roll
  each up and place, seam side down, in a buttered
  casserole dish. Keep covered while preparing the
  sauce. Preheat the oven to 400 degrees. Remove the
  husks from the tomatillos. Wash off any sticky
  residue. Combine the tomatillos, chiles and minced
  garlic. Puree (a food processor will do this best).
  Place the mixture in a saucepan. Bring to a boil. Stir
  in the sugar, salt, pepper and the measured amount of
  the chicken broth. Keep hot. Cover the tortillas in
  the baking dish. Bake until heated through (about 10
  minutes). Cover with the sauce. Top with the reserved
  shredded cheese. Bake, uncovered, until the cheese
  melts (5-8 minutes). Garnish with the reserved onion
  slices and the crumbled cheese. Serve at once with the
  remaining (room temperature) sour cream mixture.