- 2 cups water
- 6 black peppercorns
- 1 large garlic clove, crushed
- 1 bay leaf
- 1 3/4 pounds skinless, boneless chicken breasts
- 3/4 teaspoon kosher salt
- 5 ounces Monterey Jack cheese, shredded and divided (about 1 1/4 cups)
- 4 green onions, thinly sliced
- 1 cup chopped fresh cilantro
- 1 1/2 pounds fresh tomatillos, chopped
- 1 (4-ounce) can chopped green chiles, undrained
- 1/4 cup half-and-half
- 2 ounces 1/3-less-fat cream cheese, softened
- Cooking spray
- 15 (6-inch) corn tortillas, halved
- 1/2 cup quartered cherry tomatoes
- 1/4 cup cilantro leaves (optional)
- calories 345
- fat 12.7 g
- satfat 5.7 g
- monofat 3.2 g
- polyfat 1.6 g
- protein 30 g
- carbohydrate 28 g
- fiber 5 g
- cholesterol 87 mg
- iron 2 mg
- sodium 497 mg
- calcium 204 mg
How to Make It
Preheat oven to 350°.
Bring 2 cups water, peppercorns, garlic, and bay leaf to a boil in a large saucepan. Add chicken to pan; reduce heat and simmer, partially covered, 15 minutes or until chicken is done, turning after 10 minutes. Place chicken on a plate; cool slightly. Remove garlic clove from pan; reserve. Shred chicken with 2 forks. Place chicken, salt, 3 ounces Monterey Jack cheese (about 3/4 cup), and green onions in a bowl; stir to combine.
Place reserved garlic clove, cilantro, tomatillos, and chiles in the bowl of a food processor; process until finely chopped. Add half-and-half and cream cheese; process until smooth.
Coat 2 (8-inch) square glass or ceramic baking dishes with cooking spray. Spread 1/2 cup tomatillo sauce in the bottom of each dish. Arrange 5 tortilla halves over sauce in each dish; top each dish with one-fourth of chicken mixture. Repeat layers once, ending with tortillas and remaining tomatillo sauce. Sprinkle evenly with remaining 2 ounces Monterey Jack (about 1/2 cup). Bake at 350° for 15 minutes. Continue baking at 350° for 10 minutes, or remove 1 dish from oven and follow freezing directions. Divide each dish into 4 pieces. Place 1 piece on each of 8 plates; sprinkle evenly with tomato and cilantro leaves, if desired. Serve immediately.
FREEZE: Cool partially baked enchiladas to room temperature in baking dish. Cover baking dish tightly with heavy-duty foil, or seal with an airtight lid. Freeze up to 2 months.
REHEAT: No thawing needed: Bake, uncovered, at 400° for 45 minutes or until enchiladas are thoroughly heated and sauce is bubbly. Top each serving with tomato and cilantro leaves.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.