Enchiladas de Pollo (Chicken Enchiladas)
Enchiladas de Pollo (Chicken Enchiladas) might be just the main course you are searching for. Watching your figure? This gluten free recipe has 511 calories, 43g of protein, and 22g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up water, monterey jack cheese, tomatillos, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a rather pricey recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes.
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.
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 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.