Enchiladas de Pollo (Chicken Enchiladas) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it's delicious even for the tiny palates at your table. Ingredients:
3 cups water |
1/4 teaspoon salt |
8 black peppercorns |
1 onion, quartered |
1 bay leaf |
1 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 |
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 |
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.
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