Adapted from Cooking Light magazine,these easy enchiladas can be made with either store bought or your own poached chicken. Double the recipe and freeze one for busy weeknights or a special dinner.
- 3 cups water
- ¼ teaspoon kosher salt
- 10 black peppercorns
- 2 large yellow onions,
- ( 1 ½ onions, quartered and ½ onion chopped)
- 2 bay leaves
- 1 pound boneless, skinless chicken breast halves
- ¾ cup (3 oz.) shredded white cheddar cheese, divided
- ¾ cup (3 oz.) shredded extra sharp cheddar cheese, divided (reduced fat okay)
- cooking or baking spray
- 2/3-cup low fat milk or plain milk alternative
- ¼ cup egg substitute
- 1/8 teaspoon kosher salt
- 1 (11 oz.) can tomatillos, drained
- 1 (4.5 oz.) can chopped green chiles, undrained
Tortillas and Optional Toppings:
- 10 – 12 (6 inch) corn tortillas
- 1 cup low fat or fat free sour cream
- extra shredded cheddar cheese
- green or red salsa
- cilantro or parsley sprigs for decoration
- Poach the chicken: Place the water, salt, peppercorns, 1½ onions, quartered, bay leaves and chicken breasts in a large pot with a lid and bring to a boil. Reduce heat, cover and let simmer 20 – 30 minutes, depending on the thickness of the chicken. Check for doneness after 20 minutes. Remove chicken and let cool. Shred with two forks. (Strain broth and set aside to moisten tortillas before filling.)
- Preheat oven to 375 F. Spray an 11x 7-inch baking dish with cooking spray.
- Prepare filling: In a large bowl combine shredded chicken, ½ cup chopped onion, and ½ cup each of the white and sharp cheddar cheeses. Taste filling and season with extra salt and pepper, if needed.
- Prepare sauce: In a blender, combine milk, egg substitute, salt, drained tomatillos and undrained green chiles. Pulse until smooth.
- Fill tortillas: Dip corn tortillas one at a time in the warm chicken broth (one side only) and place on paper towels next to the bowl of filling. Use a 1/3-cup measure to scoop and fill the first third of the tortilla. Roll tightly and place, seam side down in the baking dish. Repeat process, making between 10- 12 or more enchiladas.
- Pour sauce over enchiladas. Cover with foil and bake at 375 F for 20 minutes. Uncover, sprinkle with remaining cheddar cheeses and bake until the cheese melts, about 5 minutes.
- Serve with sour cream, extra shredded cheddar cheese, salsa and sprigs of cilantro or parsley.