| 1 | Start with the filling: place the chicken in a saucepan. |
| 2 | Add water to cover. |
| 3 | Add the garlic, carrot, bay leaf, parsley and half the onion. |
| 4 | Bring to a boil. |
| 5 | Reduce heat. |
| 6 | Cover. |
| 7 | Simmer until the chicken is tender (about 30 minutes). |
| 8 | Let cool in the broth. |
| 9 | Remove the meat from the skin and bones. |
| 10 | Shred the chicken meat. |
| 11 | Cover to prevent it from drying out. |
| 12 | Set aside. |
| 13 | Strain the broth. |
| 14 | Set aside. |
| 15 | Combine the sour cream with the heavy cream. |
| 16 | Let stand at room temperature for 30 minutes to thicken. |
| 17 | Shred the cheese. |
| 18 | Set aside. |
| 19 | Slice the remaining onion. |
| 20 | Rinse with cold water. |
| 21 | Set aside 2 slices of onion per serving. |
| 22 | Add the left over onion to the broth. |
| 23 | Combine the shredded chicken with half of the shredded cheese. |
| 24 | Set the remaining cheese aside. |
| 25 | Add ?of the sour cream to the chicken and cheese mixture. |
| 26 | Blend carefully. |
| 27 | Heat about 1" of oil in a large skillet (one big enough to hold an unrolled tortilla flat) to 300 degrees. |
| 28 | Pass the tortillas, one at a time, through the oil (to soften and seal them). |
| 29 | Press between paper towels to remove excess oil. |
| 30 | Divide the filling equally between the tortillas. |
| 31 | Roll each up and place, seam side down, in a buttered casserole dish. |
| 32 | Keep covered while preparing the sauce. |
| 33 | Preheat the oven to 400 degrees. |
| 34 | Remove the husks from the tomatillos. |
| 35 | Wash off any sticky residue. |
| 36 | Combine the tomatillos, chiles and minced garlic. |
| 37 | Puree (a food processor will do this best). |
| 38 | Place the mixture in a saucepan. |
| 39 | Bring to a boil. |
| 40 | Stir in the sugar, salt, pepper and the measured amount of the chicken broth. |
| 41 | Keep hot. |
| 42 | Cover the tortillas in the baking dish. |
| 43 | Bake until heated through (about 10 minutes). |
| 44 | Cover with the sauce. |
| 45 | Top with the reserved shredded cheese. |
| 46 | Bake, uncovered, until the cheese melts (5-8 minutes). |
| 47 | Garnish with the reserved onion slices and the crumbled cheese. |
| 48 | Serve at once with the remaining (room temperature) sour cream mixture. |
