Enchiladas de Pollo (Chicken Enchiladas)

Ingredients

• Filling:
• 1 onion, quartered
• Sauce:
• ¹/₈ teaspoon salt
• ¾ cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
• Sauce:
• Filling:
• + 61 more ingredients
• • ¹/₈ teaspoon salt
  • 3 cups water
  • ²/₃ cup 2% reduced-fat milk
  • ¼ teaspoon salt
  • 8 black peppercorns
  • ½ cup chopped onion
  • ¼ cup egg substitute
  • ¹/₈ teaspoon salt
  • ¼ cup chopped fresh cilantro
  • ¾ cup (3 ounces) shredded Monterey Jack cheese, divided
  • ¾ cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 8 (6-inch) corn tortillas
  • 8 black peppercorns
  • 8 (6-inch) corn tortillas
  • ¹/₈ teaspoon salt
  • ¼ cup egg substitute
  • ²/₃ cup fat-free sour cream
  • 8 black peppercorns
  • ½ cup chopped onion
  • 1 pound skinless chicken breast halves
  • ¼ cup chopped fresh cilantro
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • Remaining ingredients:
  • Remaining ingredients:
  • Remaining ingredients:
  • Remaining ingredients:
  • 1 bay leaf
  • 1 onion, quartered
  • 1 (11-ounce) can tomatillos, drained
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • Sauce:
  • 1 bay leaf
  • 1 pound skinless chicken breast halves
  • ²/₃ cup fat-free sour cream
  • 8 (6-inch) corn tortillas
  • 3 cups water
  • 1 (11-ounce) can tomatillos, drained
  • 3 cups water
  • ²/₃ cup 2% reduced-fat milk
  • ¼ cup egg substitute
  • 1 pound skinless chicken breast halves
  • ¼ cup chopped fresh cilantro
  • 1 (11-ounce) can tomatillos, drained
  • Filling:
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 8 (6-inch) corn tortillas
  • ¼ cup egg substitute
  • 1 (11-ounce) can tomatillos, drained
  • 1 onion, quartered
  • ²/₃ cup 2% reduced-fat milk
  • ¾ cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
  • ²/₃ cup fat-free sour cream
  • ¼ teaspoon salt
  • ¾ cup (3 ounces) shredded Monterey Jack cheese, divided
  • ¾ cup (3 ounces) shredded Monterey Jack cheese, divided
  • 1 bay leaf
  • ²/₃ cup fat-free sour cream
  • ½ cup chopped onion

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°. Combine chicken, ...

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