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Chicken Enchiladas

4 cups cold water
2 cups fat-free reduced-sodium chicken broth
1 tablespoon whole black peppercorn
5 garlic cloves, crushed
12 ounces boneless skinless chicken breast halves
1 stalk celery, coarsely chopped
1 large carrot, peeled and cut into 1/2 inch pieces
1 jalapeno pepper, halved
12 medium onion, cut into wedges
1 (7 ounce) can salsa verde
14 cup whipping cream
1 cup tomatoes, seeded and chopped
14 cup cilantro, chopped
14 teaspoon kosher salt
12 teaspoon ground cumin
14 teaspoon ground red pepper
4 ounces reduced-fat cream cheese, softened
12 corn tortillas (6 inches each)
cooking spray
1 ounce sharp cheddar cheese, shredded (about 1/4 cup)


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 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. 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. Preheat oven to 400 degrees. 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 chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400 degrees for 20 minutes or until lightly browned.

Source: www.food.com