Creamy Chicken Enchiladas
CATEGORIES
INGREDIENTS
  • 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
  • Sauce:
  • 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
DIRECTIONS
  1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil.
  2. Cover, reduce heat, and simmer 45 minutes.
  3. Remove chicken from cooking liquid; cool.
  4. Remove chicken from bones; shred with 2 forks. Discard bones.
  5. Reserve broth for another use.
  6. Preheat oven to 375'F.
  7. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
  8. To prepare sauce, place next 5 ingredients (milk through chiles) in a food processor; process until smooth.
  9. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer.
  10. Dip 1 tortilla in water using tongs.
  11. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish.
  12. Repeat procedure with remaining tortillas and filling.
  13. Pour sauce over enchiladas.
  14. Cover and bake at 375'F for 20 minutes.
  15. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar.
  16. Bake an additional 5 minutes or until cheeses melt.
  17. Top with sour cream.