Enchiladas

1 whole chicken breast, about 12 ozs.
6 cups water
5 cloves garlic
1 small onion, 1/2 cut in half, 1/2 thinly sliced
3 small sprigs parsley
salt
1 carrot, cut into large pieces
2-4 chile serranos
2 lbs. tomates verdes, husks removed
1/2 cup coarsely chopped cilantro (coriander)
1 tablespoon oil
12 corn tortillas
oil for frying
1/2 cup thick cream (creme fraiche) optional
1/2 cup crumbled queso fresco
or grated Cheddar cheese

Place the chicken, water,
3 cloves garlic, 1/4 onion,
parsley, salt to taste and carrot
in a large saucepan,
cover and simmer
until the chicken is tender,
about 20 minutes.
Remove and shred the chicken,
reserving the stock.
Add 2 cloves garlic and the chiles
to a saucepan of boiling water.
After 5 minutes,
add the tomates verdes
and cook another 7 minutes.
Drain.
In a blender,
puree the tomates verdes
with the garlic, chiles
and another onion quarter.
Add the cilantro
and process briefly
so that the cilantro is not ground to fine.
Add 1 cup of the reserved chicken stock.
Heat the oil in a small skillet
and saute the pureed tomates verde in it.
Add 1 teaspoon salt
and correct the seasonings.
Lower the heat and cook,
uncovered, for 10 minutes.
If the sauce is too thick,
add another 1/2 cup stock.
Heat 1/2 inch oil in a skillet
and fry the tortillas
in it until they just begin to soften,
10 seconds on each side.
Immerse each tortilla in the warm sauce,
then transfer to a plate.
Place some chicken in the center of each tortilla,
roll up and arrange on a platter.
Spoon the warm sauce over the enchiladas,
garnish with the sliced onion and
add cream and queso fresco
if you wish.

*Variation:
The enchiladas can be placed
in an oven-proof dish,
covered with sauce,
wrapped in aluminum foil and
placed in a oven preheated at 375 dgs.
for 10 minutes.
Remove from the oven,
sprinkle with Cheddar cheese and
return to the oven
until the cheese browns slightly.

**Tortilla Recipe
***Red and Green Chile Sauce Recipes