Enchiladas De Polio Recipe
Summary
Ingredients
| Water | 3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Black peppercorns | 8 To taste | |
| Onion | 1 , quartered | |
| Bay Leaf | 1 | |
| 1 pound skinless chicken breast halves | ||
| Shredded monterey jack cheese | 3/4 Cup (16 tbs), divided | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Milk fat | 2/3 Cup (16 tbs) | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup egg substitut | ||
| Salt | 1/8 Teaspoon | |
| Tomatillos | 1 Can (10oz), drained | |
| Green chiles | 1 Can (10oz), undrained | |
| Corn tortillas | 8 | |
| 2/3 cup fat-free sour cream | ||
Directions
1. 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.
2. Preheat oven to 375°.
3. Combine the chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl,- set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor,- process until smooth.
5. To prepare tortillas, fill a medium skillet with water to a depth of 1 inch,- 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 the procedure with remaining tortillas and filling.
6. Pour the sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover enchiladas, and sprinkle with 1/4 cup each Monterey Jack and cheddar cheeses. Bake an additional 5 minutes or until the cheeses melt. Top with sour cream.
2. Preheat oven to 375°.
3. Combine the chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl,- set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor,- process until smooth.
5. To prepare tortillas, fill a medium skillet with water to a depth of 1 inch,- 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 the procedure with remaining tortillas and filling.
6. Pour the sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover enchiladas, and sprinkle with 1/4 cup each Monterey Jack and cheddar cheeses. Bake an additional 5 minutes or until the cheeses melt. Top with sour cream.
Chef
