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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hr 52 min

Ingredients
4 cups cold water
2 cups fat-free, lower sodium chicken broth
1 T whole black peppercorns
5 garlic cloves, crushed
2 (6-ounce) skinless, boneless chicken breast halves
1 celery stalk, coarsely chopped
1 large carrot, peeled and cut into 1/2-inch pieces
1 jalapeno pepper, halved
1/2 medium onion, cut into wedges
 
1 (7-ounce) can salsa verde
1/4 cup heavy whipping cream
1 cup chopped seeded tomato
1/4 t kosher salt
1/4 t ground cumin
1/4 t ground red pepper
4 ounces 1/3-less-fate cream cheese, softened
12 (6-inch) corn tortillas
1 ounce sharp cheddar cheese, shredded (about 1/4 cup)

Instructions
1. Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; let stand 10 minutes. Shred chicken; set aside. Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids.
2. Combine the reserved cooking liquid and salsa verde in a wide saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream.
3. Preheat over to 400 degrees.
4. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam sides down, in an 11x7-inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake at 400 for 20 minutes, or until lightly browned.


Originally Submitted
9/21/2013





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