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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   2 hours

Ingredients
4 Cups cold water
2 Cups fat-free low-sodium chicken broh
1 Tbl. whole black peppercorns
5 garlic cloves, crushed
Two, 6 oz, boneless chicken breast halves
1 celery stalk,coarsely chopped
1 large carrot, peeled and cut into 1 inch pieces
1 jalapeno pepper, halved
1/2 medium onion, cut into wedges
 
One, 7 oz can, salsa verde
1/4 Cup heavy whipping cream
1 Cup chopped seeded tomato
1/4 Cup chopped fresh cilantro
1/4 tsp. kosher salt
1/2 tsp. ground cumin,1/4 tsp ground red pepper
4 oz 1/3 less fat cream cheese, softened
Sour cream and Salsa when serving
12, 6 inch, flour tortillas, 1/4 Cup sharp cheddar

Instructions
Combine first 9 ingredients in a large pot over medium heat. Cook 10 minutes or until chicken is done. Remove chicken using a slotted spoon. Let stand 10 minutes. Shred chicken and set aside. Drain cooking liquid through a sieve over a bowl, reserving cooking liquid. Discard solids.
Combine reserved cooking liquid with salsa verde in a saucepan. Bring to a boil over medium-high heat. Cook until reduced to 1-1/2 Cups (about 30 minutes). Reduce heat to low and stir in whipping cream. Place pan over low heat.
Preheat oven to 400 deg. Place chicken into a medium bowl. Add tomato and next 5 ingredients (through cream cheese)to chicken. Dip each tortilla in sauce for 10 seconds. Fill each tortilla with about 1/4 Cup chicken mixture and roll up. Arrange filled tortillas, seam side down, in a glass or ceramic dish coated with cooking spray. Spoon sauce over tortillas and top with cheddar cheese. Bake 20 minutes or until lightly browned. Serve with sour cream and salsa.
Serving size 2 enchiladas. 262 calories, 10.8 grams fat, 75 mg. sodium, 22.8 grams carbs


Originally Submitted
5/11/2013





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