- 3 cups water
- 1/4 teaspoon salt
- 8 black peppercorns
- 1 onion, peeled and quartered
- 2 dried bay leaves
- 1 pound skinless chicken breast halves, bone-in (if you prefer, you could use dark meat)
- 3/4 cup shredded Monterey Jack cheese, divided
- 3/4 cup shredded reduced-fat extra-sharp cheddar cheese, divided
- 1/3 cup finely chopped onions
- 2/3 cup 2% reduced-fat milk
- 1/4 cup packed chopped fresh cilantro
- 1 egg (or 1/4 cup egg substitute)
- 1/4 teaspoon salt
- 1 (4.5 oz) can chopped green chilies, undrained
- 1 (11 oz) can tomatillos, drained
- 8–12 6-inch corn tortillas
- 2/3 cup fat-free sour cream (for topping, optional)
- Place first 6 ingredients in a Dutch oven (water through chicken) and bring to a boil. Once boiling, reduce heat, cover, and simmer for 45 minutes. Remove chicken from liquid and set aside to cool. Note: You can strain the liquid and reserve it in the fridge or freezer and use as chicken stock for other recipes.
- Preheat oven to 375°F. Shred chicken using 2 forks. In a medium bowl, combine 1/2 cup Monterey Jack cheese, 1/2 cup cheddar, and 1/3 cup of finely chopped onions. Set aside.
- Prepare the sauce by adding milk, cilantro, egg, 1/4 t. salt, tomatillos, and green chilies to a large food processor. Mix together until smooth. Leave in food processor for now and set aside.
- In a medium skillet, heat 1-inch of water until it simmers.
- Put together those enchiladas! Make an assembly line starting with the tortillas, water in pan, bowl of cheesy chicken filling, a plate or cutting board to assemble them on, and a 11×7 baking dish (this holds about 10-12 enchiladas. If only making 8 enchiladas, you can use a slightly smaller dish).
- One at a time, dip tortillas in water using tongs. Submerge completely but only for a quick second. Put tortilla on flat surface. Spoon about 1/2 cup of filling in center of tortilla and roll tightly. Place in an 11×17 (or smaller if making only 8) baking dish. Repeat until filling is gone.
- Give the sauce a quick mix in the food processor and pour sauce over enchiladas. Cover with tinfoil and bake at 375° for 20 minutes. Remove from oven, uncover, and sprinkle the remaining 1/4 cup cheddar and 1/4 cup Monterey Jack cheese over the tops of enchiladas. Put back in the oven uncovered for 5-6 minutes, or until cheese is melted.
- Serve with sour cream, if desired.
This recipe doesn’t have to be made “low fat”. Just use milk and cheese you have on hand, if necessary. But it’s just as good with the low fat ingredients!
More great recipes at www.thekitchensnob.com