Enchiladas

Place chicken breasts in a large pot, and cover with water. Add onion, garlic, bay leaf and peppercorns. Bring to a boil, then cover and reduce heat. Simmer for 45 minutes or until tender. Remove chicken and allow to cool. The broth is not used in this dish. Shred chicken with two forks or fingers, and combine with the chopped onion and 1 cup of the cheese (I use Chihuahua, it melts smooth). If using fresh tomatillos, place in a pot with 1/2 inch water, and cook, covered on medium, for 10 minutes. The tomatillos should be soft, but not falling apart. Drain, and place in food processor with cilantro, chiles, cream and egg. Chop everything fine, to make a thick, creamy mixture. Heat 1/4 Cup oil in a small pan. Soften the tortillas by placing each side in the oil for 3-5 seconds. Allow to drain, and place 1/8th of the chicken/onion/cheese mixture in the center. Roll tightly. You may need to mold the chicken into a sausage shape for it to hold together. Place seam-side down in a baking dish. Repeat for each of the tortillas. At this stage, the whole thing can be refrigerated until 1/2 hour before serving. Do not do the next step if there is a hold in the countdown, or the tortillas will get soggy. Preheat oven to 375 degrees F. Pour the tomatillo mixture over the enchiladas, and top with the remaining cup of shredded cheese. Bake for 20 minutes, or until everything is bubbly. Serve two on a plate, topped with a small mound of guacamole, with shredded lettuce on the side, and sliced radish garnishing the guacamole.