These came out really delicious. I got the recipe from Cooking Light, but since they didn’t post it on their website, it’s below:
Chicken Enchiladas
Hands-on time: 47 min
Total time: 1 hr 52 min
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 jalapenĚo 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 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
Cooking spray
1 ounce sharp cheddar cheese, shredded (about 1/4 cup)
DIRECTIONS
1. Combine first 9 ingredients in a saucepan over medium heat; bring to a summer. Cook 8 minutes or until chicken is done. Remove chicken from pan using a slotted spoon; let stand 10 minutes. Shred the chicken, and set aside. Drain cooking liquid through a sieve over a bowl; reserve cooking liquid. Discard solids.
2. Combine 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.
3. Preheat oven to 400F.
4. Place chicken in a medium bowl. Add tomato and next 5 ingredients (through the 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 side down, in a 11×7-inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400F for 20 minutes or until lightly browned.
NOTES
Serves 6 (serving size: 2 enchiladas)
NUTRITION
Calories: 262
Fat 10.8g (sat 5.7g, mono 0.2g, poly 0.7g)
Protein 18.3g
Carb: 22.8g
Fiber: 2.5g
Cholesterol: 65mg
Iron: 0.6mg
Sodium: 715mg
Calcium: 79mg
