These enchiladas come together pretty easily and are super-tasty. The recipe came from Cooking Light magazine, so they’re even pretty lo-cal!
Combine the following ingredients in a large saucepan:
4 c cold water
2 c fat-free, low-sodium chicken broth
1 T whole black peppercorns
5 garlic cloves, crushed
1 celery stalk, coarsely chopped
1 large carrot, coarsely chopped
1 jalapeno, halved
1/2 medium onion, cut into wedges
Bring to a boil then reduce to a simmer and add 2 (6-oz) skinless boneless chicken breasts. Cook for 8 minutes until the chicken is done. Remove the chicken and shred it.
Drain the solids out of the broth and add 7 oz salsa verde. Cook this mixture for about 30 minutes until it’s reduced to 1-1/2 cups. Stir in 1/4 c heavy whipping cream.
Combine in another bowl:
4 oz softened, reduced-fat cream cheese
1 c chopped tomato
After these 2 are combined, add:
1/4 c chopped cilantro
1/4 t kosher salt
1/2 t cumin
1/4 t red pepper
the shredded chicken
To assemble enchiladas:
Dip 12 corn tortillas, one at a time, in the broth-salsa-whipping cream mixture. Let it soak for 10 seconds, then fill with 1/3 c of the chicken mixture. Roll up and place seam-side down in an 11×7 glass or ceramic cooking dish coated with cooking spray. Spoon remaining sauce over enchiladas. Top with 1 oz shredded cheddar cheese.
Bake at 400 degrees for 20 minutes or until lightly browned.