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Enchiladas De Polio

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Ingredients
  Water 3 Cup (48 tbs)
  Salt 1⁄4 Teaspoon
  Black peppercorns 8
  Onion 1 , quartered
  Bay leaf 1
  Skinless chicken breast halves 1 Pound
  Shredded monterey jack cheese 3 Ounce, divided (3/4 Cup)
  Reduced fat extra sharp cheddar cheese 3 Ounce, shredded (3/4 Cup)
  Chopped onion 1⁄2 Cup (8 tbs)
  Reduced fat milk 2⁄3 Cup (10.67 tbs)
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Egg substitute 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Canned tomatillos 11 Ounce, drained (1 Can)
  Canned chopped green chiles 4 1⁄2 Ounce (1 Can, Undrained)
  6 inch corn tortillas 8
  Fat free sour cream 2⁄3 Cup (10.67 tbs)
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 the 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 water to a depth of 1 inch,- 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 the procedure with remaining tortillas and filling.
6. Pour the sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover enchiladas, and sprinkle with 1/4 cup each Monterey Jack and cheddar cheeses. Bake an additional 5 minutes or until the cheeses melt. Top with sour cream.

Recipe Summary

Method: 
Baked

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