Enchiladas De Pollo (Chicken Enchiladas) - cooking recipe

Ingredients

Filling
3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 lb skinless chicken breast half
3/4 cup shredded monterey jack cheese, divided
3/4 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup chopped onion
Sauce
2/3 cup 2% low-fat milk
1/4 cup chopped fresh cilantro
1/4 cup egg substitute
1/8 teaspoon salt
1 (11 ounce) can tomatillos, drained
1 (4 1/2 ounce) can chopped green chilies, undrained
Remaining ingredients
8 (6 inch) corn tortillas
2/3 cup nonfat sour cream

Preparation

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\u00b0.
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 center of 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\u00b0 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.