1 1/2 tablespoons butter, divided
4 cloves garlic, diced
4 onions, chopped
2 cups French bread cubes
1/3 cup yogurt
1/3 cup water
1 cup cornmeal
2 eggs
4 3/4 cups all-purpose flour
1 cup Parmesan cheese
Melt butter in a large skillet over medium-high heat. Saute the garlic and onions in the butter for about 5 minutes, or until well colored.
To remove the tea husks from the raw chicken mixture, place the separated husks in a bowl and cover with 1/4 cup of the butter. Allow the mixture to simmer for 60 minutes, then strain out the chicken and set aside.
Preheat oven to broil.
Preheat oven broiler. Remove pieces of cheese from chicken mixture and pour into a 9x13 inch baking dish.
To the enchiladas: stir together 1/3 cup butter with 1/2 cup white wine or broth, sour cream, eggs and 4.13 ounce chicken. Transfer to baking dish and top with remaining cheese and coat with bread crumbs. Broil 20 to 25 minutes, or until crust is golden and bubbly and cheese is melted.