Creamy Chicken Enchiladas
3 cups combination of chicken broth/white wine
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 cream (or milk)
1/4 cup chopped fresh cilantro
1/8 teaspoon salt
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, undrained
8 (6-inch) corn tortillas
1/4 cup Monterey Jack
1/4 cup cheddar
2/3 cup sour cream
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.
Preheat oven to 375'F.
Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
To prepare sauce, place next 5 ingredients (milk through chiles) in a food processor; process until smooth.
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.
Pour sauce over enchiladas.
Cover and bake at 375'F 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.