Chicken Enchiladas

Prep Time: 45 Minutes

Cook Time: 60 Minutes

Ready In: 105 Minutes

Servings: 6

From Cooking Light Magazine. A nice lighter version of an all-time favorite.

Ingredients:

4 cups cold water

2 cups fat-free reduced-sodium chicken broth

1 tablespoon whole black peppercorn

5 garlic cloves, crushed

12 ounces boneless skinless chicken breast halves

1 stalk celery, coarsely chopped

1 large carrot, peeled and cut into 1/2 inch pieces

1 jalapeno pepper, halved

1/2 medium onion, cut into wedges

1 (7 ounce) can salsa verde

1/4 cup whipping cream

1 cup tomato, seeded and chopped

1/4 cup cilantro, chopped

1/4 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 ounces reduced-fat cream cheese, softened

12 corn tortillas (6 inches each)

cooking spray

1 ounce sharp cheddar cheese, shredded (about 1/4 cup)

Directions:

1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan using a slotted spoon; let stand 10 minutes. Shred the chicken and set aside. Drain cooking liquid through a sieve over a bowl; reserve cooking liquid.
2. Combine reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
3. Preheat oven to 400 degrees. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400 degrees for 20 minutes or until lightly browned.

By RecipeOfHealth.com