2 whole chicken breasts
1 onion cut in half
1 bay leaf
8 whole peppercorns
3 tablespoons Parmesan cheese, grated
½ cup Monterey Jack cheese, shredded
1 4.5-ounce can green chiles
1 15-ounce can tomatoes, drained (1 ½ pounds plum tomatoes, peeled and seeded)
¼ cup cilantro
½ cup buttermilk
8 corn tortillas
½ cup cheddar cheese
Place chicken breast in a saucepan and cover with water, add onion, bay leaf, and peppercorns; cover. Simmer over low heat for 30 minutes. Cool in refrigerator and reserve chicken broth for future use. Shred chicken.
In mixing bowl combine chicken with Parmesan and Monterey Jack cheese. Set aside. In a blender, combine green chiles, tomatoes, cilantro, and buttermilk, and set aside.
To soften tortillas, place between damp paper towels in skillet, cover and place over low heat, 7-10 minutes. Fill each tortilla with one-eighth of the chicken and cheese mixture. Roll tightly.
In a large skillet, place the tortillas seam-side down. Pour reserved chili-tomato mixture over tortillas, top with cheddar cheese; cover. Cook over low heat 20-25 minutes. Serve enchiladas on bed of shredded lettuce, with sour cream and guacamole.