Login
Create Account
Chicken Enchiladas
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Traditional chicken enchiladas.
-
Main Ingredient
chicken
-
Category: Poultry
-
Cuisine: Mexican
-
Prep Time: 30 min(s)
-
Cook Time: 90 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: llane
-
Posted On: Sep 28, 2012
Number of Servings:
Ingredients:
- 3 cups - water
- 1/4 teaspoons - salt
- 8 - black peppercorns
- 1 - onion quartered
- 1 - bay leaf
- 1 pounds - skinless chicken breast halves
- 3/4 cups - shredded Monterey Jack cheese divided
- 3/4 cups - shredded reduced-fat extra-sharp cheddar cheese divided
- 1/2 cups - onion chopped
- 2/3 cups - 2% reduced-fat milk
- 1/4 cups - fresh cilantro chopped
- 1/4 cups - egg substitute
- 1/8 teaspoons - salt
- 1 cans - tomatillos drained, 11 oz.
- 1 cans - green chilies chopped undrained, 4.5 oz.
- 8 - corn tortillas 6-inch
- 2/3 cups - fat-free sour cream
Directions:
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.
Preheat oven to 375°.
Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
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.
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.
Comments