Home Enchiladas de Pollo (Chicken Enchiladas)

Enchiladas de Pollo (Chicken Enchiladas)






What You'll Need


    FILLING

  • thre cups water
  • 1/4 teaspoon salt
  • 18 black peppercorns
  • one onion, quartered
  • one bay leaf
  • one pound skinless chicken breast halves
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
  • 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
  • 1/2 cup chopped onion

    • SAUCE

  • 2/3 cup 2% reduced-fat milk
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup egg substitute
  • 1/8 teaspoon salt
  • 1 (11-ounce) can tomatillos, drained
  • 1 (4.5-ounce) can chopped green chiles, undrained

    • Remaining ingredients

  • 8 (6-inch) corn tortillas
  • 2/3 cup fat-free sour cream

How to Make It


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