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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Filling
  • 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
  • Sauce
  • 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.
  • Remaining Ingredients
  • 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.

    Brief Description

    Traditional chicken enchiladas.

    Main Ingredient:

    chicken

    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 1 hour(s) 30 min

    Posted By:

    llane

    Posted On:

    September 28, 2012

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