This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it's delicious even for the tiny palates at your table.
3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 pound skinless chicken breast halves
3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1/2 cup chopped onion
2/3 cup 2% reduced-fat milk
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
8 (6-inch) corn tortillas
2/3 cup fat-free sour cream
How to Make It
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.
According to one online reviewer, "If you're thinking enchiladas, try this one!" The recipe is extra cheesy with both Monterey Jack and Cheddar, but it will also be fine if you choose to use only one type of cheese.
I make this New Mexico (casserole) style because it is less work than rolling the enchiladas:
Put a layer of corn tortillas in your baking pan. Layer on the chicken/onion/cheese mixture. Add another layer of corn tortillas. Cover with sauce.
I love this recipe. Relatively easy to prepare, and easy to change up. I have made this with fresh tomatillos, red enchilada sauce in equivalent quantity, flour and corn tortillas. I saute onions before adding to chicken and cheese stuffing mix. Always a family pleaser.
This is a really good recipe. My husband and I grew up in mexican families with lots of greasy enchiladas. We try to feed our kids better. This recipe is not traditional, but it is yummy. The only thing I changed was the chopped onion, I sauted it in a pan and waited for them to cool before adding it to the meat mixture.
I used leftover turkey from Christmas dinner which I added to approx 1 cup of sauted onions (in olive oil). The rest of the sauce/recipe I followed completely, but did bake approx 10 min longer uncovered to set the sauce more. Very easy when using leftovers. If you can find a "homemade" style corn tortillas, the need to moisten ahead is not necessary, they roll and cook much better than the drier mass produced brands.
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