Friday, May 22, 2009

Looks good, tastes good!

Now HERE is a sign of a delicious dinner. IT LOOKS GOOD IN PICTURES!!!! This was a hit! It's Chicken Enchiladas from my Best of Cooking Light cookbook. Merris and Todd came over for dinner on Sunday. I made this dish on Saturday. Nuked it in the microwave and it was ready to serve! Dave and I love this sour cream (can you tell?) from La Paz and it's got jalepenos, cilantro and lime in it so I mixed sour cream with chopped cilantro, juice of one lime, 1/8 tsp of salt, and it makes a great sauce. It didn't need jalepenos because they are already in the dish itself so it's got some kick to it as is! 

Here is the recipe.  The corn tortillas i got were small so I got abut 12 out of the recipe and it feeds 6.

Enchiladas de Pollo


  • 3  cups  water
  • 1/4  teaspoon  salt
  • 8  black peppercorns
  • 1  onion, quartered
  • 1  bay leaf
  • 1  pound  skinless chicken breast halves (great because you have homemade chicken broth left over and totally low maintenance) 
  • 3/4  cup  (3 ounces) shredded Monterey Jack cheese, divided (I used the pack of cheese that combines monteray jack and cheddar, the 2c bag is fine and you don't use nearly as much as it calls for)
  • 3/4  cup  (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
  • 1/2  cup  chopped onion

  • SAUCE:
  • 2/3  cup  2% reduced-fat milk (i used skim)
  • 1/4  cup  chopped fresh cilantro
  • 1/4  cup  egg substitute
  • 1/8  teaspoon  salt
  • 1  (11-ounce) can tomatillos, drained
  • 1  (4.5-ounce) can chopped green chiles, undrained (i bought the can of enchiladas sauce from the store because it combines the chilis and the tomatillos. i used a 16oz. can)

  • 8  (6-inch) corn tortillas
  • 2/3  cup  fat-free sour cream


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°.

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.

502 (30% from fat)

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