Zutaten für Enchiladas De Pollo Chicken Enchiladas
- Water
- Salt
- Black Peppercorns
- 1/2 cup chopped onion
- Bay Leaf
- Skinless Chicken Breast Half
- Monterey Jack Cheese
- Reduced Fat Sharp Cheddar Cheese
- 2% Low Fat Milk
- Fresh Cilantro
- Egg Substitute
- Tomatillos
- Green Chilies
- Corn Tortillas
- Nonfat Sour Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Enchiladas De Pollo Chicken Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Enchiladas De Pollo Chicken Enchiladas
- **Prepare the Chicken Filling:** In a Dutch oven, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on all sides.
- Add chopped onion, minced garlic, Rotel, and chili powder to the Dutch oven. Stir to combine.
- Bring mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until chicken is cooked through.
- Remove chicken from the cooking liquid and let cool slightly.
- Shred chicken with two forks, discarding bones and skin. Reserve the cooking liquid for another use (soup, etc.).
- **Prepare the Enchilada Sauce:** In a food processor, combine milk, softened cream cheese, chopped green chilies, sour cream, cilantro, and cayenne pepper.
- Process until completely smooth and creamy.
- **Assemble the Enchiladas:** Fill a medium skillet with 1 inch of water and bring to a simmer. Dip each tortilla in the hot water for a few seconds to soften (about 5-10 seconds per tortilla).
- **Fill and Roll:** Spoon 1/2 cup of the shredded chicken mixture into the center of each softened tortilla. Sprinkle with 1/4 cup of the combined Monterey Jack and Cheddar cheese.
- Roll each tortilla tightly and place seam-down in an 11x7-inch baking dish.
- **Bake:** Pour the prepared enchilada sauce evenly over the enchiladas. Cover the baking dish and bake at 375°F (190°C) for 20 minutes.
- **Cheese Topping:** Uncover the baking dish, sprinkle the remaining 1/2 cup of the combined Monterey Jack and Cheddar cheese over the enchiladas.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- **Serve:** Garnish with sour cream and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
50g
Fat
33g
Carbs
14g
