Enchiladas De Pollo (Chicken Enchiladas)

Submitted by LMillerRN

"From Cooking Light."

 

• Ready In: 1hr 35mins
• Ingredients: 17
• Yields: 2 enchiladas
• Serves: 4

ingredients

• Filling

• 709.77 ml water
• 1.23 ml salt
• 8 black peppercorns
• 1 onion, quartered
• 1 bay leaf
• 453.59 g skinless chicken breast half
• 177.44 ml shredded monterey jack cheese, divided
• 177.44 ml shredded reduced-fat sharp cheddar cheese, divided
• 118.29 ml chopped onion

• Sauce

• 157.80 ml 2% low-fat milk
• 59.14 ml chopped fresh cilantro
• 59.14 ml egg substitute
• 0.61 ml salt
• 311.84 g can tomatillos, drained
• 127.57 g can chopped green chilies, undrained

• Remaining ingredients

• 8 (48 inch) corn tortillas
• 157.80 ml nonfat sour cream

directions

1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
2. Preheat oven to 375°.
3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
6. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Reviews

[Queen of Everything]

Love this recipe! The chicken for the filling comes out so yummy. I've made this recipe many times. I actually chop the onion from the cooking process in the filling. Adds to the moistness of the filling. Thanks for a great recipe!

 

[sunkist100]

My husband and I love this dish! We would give it 10 stars if possible. I made two small changes - instead of 2 types of cheeses I just used a mexican blend and instead of 2% milk I used skim. It tastes awesome you you would have no idea its a "light" recipe. The cilantro/tomatillo sauce thickens up to the perfect consistency and the inside of each enchilada is moist and delicious. At first I was a little concerned as i mixed up the tomatillo sauce since I've never made enchiladas with a green sauce but I am very glad i tried it!