Enchiladas de Pollo (Chicken Enchiladas)

Enchiladas de Pollo (Chicken Enchiladas)
Photo by Randy Mayor

Ingredients

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

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, ...

View full recipe at My Recipes

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