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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hour

Ingredients
4 cups cold water
2 cups fat-free, lower-sodium chicken broth
1 tablespoon 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 jalapeño pepper, halved
1/2 medium onion, cut into wedges
 
1 (7-ounce) can salsa verde
1/4 cup heavy whipping cream
cup chopped seeded tomato
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 ounces 1/3-less-fat cream cheese, softened
12 (6-inch) corn tortillas; 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)

Instructions
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 the chicken; set aside. Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids.
Combine the reserved cooking liquid and 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; stir in whipping cream. Place pan over low heat. Preheat oven to 400.
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 11 x 7–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.
Nutritional Information Amount per serving Calories- 262 Fat- 10.8g Saturated fat- 5.7g Monounsaturated fat- 0.2g Polyunsaturated fat- 0.7g Protein- 18.3g Carbohydrate- 22.8g Fiber- 2.5g Cholesterol- 65mg Iron- 0.6mg Sodium- 715mg Calcium- 79mg


Originally Submitted
10/11/2013





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