This Chicken Enchiladas dish is a Mexican recipe is made with corn tortillas, filled with beef, chicken, turkey, or any meat you like and bathed in a spicy sauce. They can be served with lettuce in strips, sliced fresh onion, Cotija or aged cheese, and liquid cream.
This traditional Enchiladas de Pollo dish is a favorite throughout Mexico. Each region has its own enchilada recipe depending on the ingredients available in each region, so it can be said that throughout Mexico there are more than 300 types of enchiladas.
Enchiladas de Pollo Chicken Enchiladas
- 3 cups water
- ¼ teaspoon salt
- 8 black peppercorns
- 1 onion quartered
- 1 bay leaf
- 1 pound chicken breast halves
- ¾ cup Monterey Jack cheese
- ¾ cup shredded cheddar cheese
- ½ cup onion chopped
- ⅔ cup milk
- ¼ cup chopped fresh cilantro
- ¼ cup egg substitute
- 1 tsp salt
- 1 11-oz can tomatillos drained
- 1 4.5-oz can chopped green chiles undrained
- 6 corn tortillas
- ⅔ cup sour cream
To prepare the 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°.
- 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 milk and 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 the center of the 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° 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.
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