Enchilados de Pollo

By gina62_cooks

Ingredients

• FILLING:
• 3 cups water
• 1/4 tsp salt
• 8 black peppercorns
• 1 onion, quartered
• 1 bay leaf
• 1 lb chicken breasts
• 3/4 cup shredded Monterey Jack cheese, divided
• 3/4 cup shredded Cheddar cheese, divided
• 1/2 cup onion
• SAUCE:
• 2/3 cup milk
• 1/4 cup chopped fresh cilantro (4 tsp dried)
• 1 egg
• 1/8 tsp salt
• 1 (11 oz) can tomatillos, drained
• 1 (4.5 oz) can chopped green chiles, undrained
• REMAINING INGREDIENTS:
• 8 (6-inch) corn tortillas
• 2/3 cup sour cream

Details

Servings 4

Preparation

Step 1

FILLING:
Place first 6 ingredients in Dutch oven; bring to a boil. Cover, reduce heat and simmer 45 minutes. Remove chicken and cool; shred.
Preheat oven to 375.
Combine chicken, 1/2 cup each Monterey Jack and Cheddar, and 1/2 cup onion in bowl. Set aside.

SAUCE:
Place milk and next 5 ingredients in blender; mix til well blended.

TORTILLAS:
Fill medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling into center of tortilla; roll tightly. Place in 11x7 inch baking dish. Repeat with all tortillas.

Pour sauce over enchilados. Cover and bake for 20 minutes. Uncover, sprinkle with 1/4 cup each Monterey and Cheddar. Bake another 5 minutes.

Serve with sour cream.