Chicken Enchiladas with Tomatillo Sauce

Place chicken breasts in a large pot or Dutch oven. Cover with water; add onion, bay leaf, peppercorns and salt to taste. Bring to a boil; reduce heat. Cover and simmer for approximately 45 minutes or until tender. Let chicken rest until cool enough to handle.

While the chicken is simmering, melt butter in a skillet, and add chopped onions. Sprinkle the onions with sugar and allow to cook over low heat for a long time to caramelize. Stir occasionally.

Shred chicken, and mix with caramelized onions, Parmesan cheese, and Monterey Jack cheese. Add salt, if necessary, and set aside.

In a blender or food processor, combine green chiles, tomatillos, cilantro, whipping cream, and egg. Blend until smooth. Add salt to taste.

Preheat oven to 350. Heat vegetable oil in small skillet. Using tongs, place each tortilla in hot oil until softened, about 5 seconds. Drain on paper towels, and place 1/8 of filling in center. Roll tightly, and place seam-side down in baking dish. Pour cream sauce over top, and sprinkle remaining cup of cheese.

Bake for 20 minutes or until heated through and bubbly.

Note: I usually double this recipe, and freeze one before baking.