Enchiladas de Pollo Chicken Enchiladas
This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it's delicious even for the tiny palates at your table.
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Ingredients
Filling:
- 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
Sauce:
- ⅔ cup milk
- ¼ cup cilantro
- ¼ cup egg substitute
- 1 tsp salt
- 1 11-oz can tomatillos drained
- 1 4.5-oz can chopped green chiles undrained
Remaining ingredients:
- 6 corn tortillas
- ⅔ cup sour cream
Instructions
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.
Nutrition
Calories: 500kcal
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