Enchiladas de Pollo (Chicken Enchiladas)

Name: Enchiladas de Pollo (Chicken Enchiladas)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bay leaf; 8 black peppercorns; 128 grams chopped green chiles, undrained; 454 grams skinless chicken breast halves; 8 6-inchs (6-inch) corn tortillas; 59 milliliters egg substitute; 59 milliliters chopped fresh cilantro; 158 milliliters 2% reduced-fat milk; 85 grams 3/4 cup shredded reduced-fat extra-sharp cheddar cheese, divided; 85 grams 3/4 cup shredded Monterey Jack cheese, divided; 118 milliliters chopped onion; 1 onion, quartered; 0 teaspoons salt; 0 teaspoons salt; 158 milliliters fat-free sour cream; 312 grams tomatillos, drained; 710 milliliters water

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.

Instructions

To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Equipment you will use

Dutch Oven

Remove chicken from cooking liquid; cool.

Ingredients you will need

Whole Chicken

Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.

Ingredients you will need

Whole Chicken

Broth

Preheat oven to 37

Equipment you will use

Oven

Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.

Ingredients you will need

Monterey Jack Cheese

Cheddar Cheese

Whole Chicken

Onion

Equipment you will use

Bowl

To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.

Ingredients you will need

Chili Pepper

Sauce

Milk

Equipment you will use

Food Processor

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.

Ingredients you will need

Tortilla

Water

Roll

Dip

Equipment you will use

Baking Pan

Tongs

Pour sauce over enchiladas. Cover and bake at 375 for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar.

Ingredients you will need

Monterey Jack Cheese

Cheddar Cheese

Sauce

Equipment you will use

Oven

Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Ingredients you will need

Sour Cream

Equipment you will use

Oven

Equipment

Ingredients

Servings:

bay leaf 8

black peppercorns 128grams

chopped green chiles, undrained 454grams

skinless chicken breast halves 86-inchs

(6-inch) corn tortillas 59milliliters

egg substitute 59milliliters

chopped fresh cilantro 158milliliters

2% reduced-fat milk 85grams

3/4 cup shredded reduced-fat extra-sharp cheddar cheese, divided 85grams

3/4 cup shredded Monterey Jack cheese, divided 118milliliters

chopped onion 1

onion, quartered 0teaspoons

salt 0teaspoons

salt 158milliliters

fat-free sour cream 312grams

tomatillos, drained 710milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.