Ingredients
- FILLING:
- 3 cups water
- 1/4 tsp. 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 extrasharp cheddar cheese, divided
- 1/2 cup chopped onion
- SAUCE:
- 2/3 cup 2 percent reduced-fat milk
- 1/4 cup chopped fresh cilantro
- 1/4 cup egg substitue
- 1/8 tsp. 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
Preparation
Step 1
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 pan; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
2. Preheat oven to 375 degrees.
3. Combine chicken, 1/2 cup each Monterey Jack an cheddar cheeses, and 1/2 cup of chopped onion in a bowl, and set aside.
4. To prepare sauce, place milk and next 5 ingredients 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 degrees 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.