Thursday, February 25, 2010

Chicken Enchiladas-Updated

It's been over a year since I first posted this recipe and when I went back to look at it, I realized that I make this different now and that I needed to update it. This is a quick weeknight meal that will help you use that leftover chicken, cheese and tortillas. I have never made this the traditional, roll up your tortilla, enchilada way because it's just so easy to make it lasagna-style and tear up everything and throw it in. So this is my take on chicken enchiladas, the lazy way.

For the filling:
3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
2 boneless, skinless chicken breast halves
1 cup shredded Monterey Jack cheese
1 cup shredded reduced-fat extra-sharp cheddar cheese

For the sauce:
2/3 cup milk
1/4 cup chopped fresh cilantro
1 egg
1/2-1 tsp salt
*1-2 (11-ounce) cans tomatillos, drained
1 (4.5-ounce) can chopped green chiles, undrained

Remaining ingredients:
8 flour tortillas

To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minute or until done. Remove chicken from cooking liquid; cool. Shred with 2 forks. You can reserve the broth for another use. (I usually poach my chicken this way for the enchiladas but I have also grilled my chicken on an outdoor grill with some McCormick chipotle pepper and that is great too and takes a little less time.)

Preheat oven to 375°.

Combine chicken and cheeses; set aside.

To prepare sauce, place milk, cilantro, egg, salt, tomatillos and chiles in a food processor; process until smooth. (*In the past I have substituted canned tomatillo salsa-salsa verde-for the tomatillos. I think it's Herdez brand, about 11 ounces. Recently I have started using the tomatillo salsa I bottled over the summer since we grew our own tomatillos. You can use part or all of a pint.)

In the bottom of a 9x13 inch pan pour a little of the sauce on the bottom. Rip up 2 tortillas and spread across the bottom. Spread half of the chicken mixture over the tortillas, and about a third of the sauce. Rip up two more tortillas and spread across the chicken. Repeat with anoter layer and end with tortillas, and a little sauce. Sprinkle with extra cheese.

Cover and bake at 375° for 20 minutes. Serve warm with salsa and sour cream, if desired.

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