ENCHILADAS DE POLLO RECIPES

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ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) RECIPE - MEXICAN ...



Enchiladas De Pollo (Chicken Enchiladas) Recipe - Mexican ... image

Make and share this Enchiladas De Pollo (Chicken Enchiladas) recipe from Food.com.

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 2 enchiladas, 4 serving(s)

Number Of Ingredients 17

3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 lb skinless chicken breast half
3/4 cup shredded monterey jack cheese, divided
3/4 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup chopped onion
2/3 cup 2% low-fat milk
1/4 cup chopped fresh cilantro
1/4 cup egg substitute
1/8 teaspoon salt
1 (11 ounce) can tomatillos, drained
1 (4 1/2 ounce) can chopped green chilies, undrained
8 (6 inch) corn tortillas
2/3 cup nonfat sour cream

Steps:

  • To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
  • Preheat oven to 375°.
  • Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
  • To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
  • To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
  • Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Nutrition Facts : Calories 475.6, FatContent 13.4, SaturatedFatContent 6.6, CholesterolContent 96.4, SodiumContent 640.3, CarbohydrateContent 42.9, FiberContent 5.7, SugarContent 12.6, ProteinContent 46.4

ENCHILADAS DE POLLO (PAULA DEEN) RECIPE - FOOD.COM



Enchiladas De Pollo (Paula Deen) Recipe - Food.com image

My husband loves these enchiladas and ever since we went on a diet, he has been missing them. The original recipe is from the Paula Deen Celebrates book, but the one I am posting is just for me to try and lighten it up a bit. It's basically every ingredient in the original recipe, but fat free (if possible). It makes to big pans of enchiladas, so you might want to cut this in half

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 24 enchiladas, 12 serving(s)

Number Of Ingredients 9

4 large boneless skinless chicken breasts
1 (8 ounce) package fat free cream cheese, room temp
1 (10 3/4 ounce) 98% fat-free cream of chicken soup
2 (4 ounce) diced green chilies
6 green onions, chopped
20 -24 low-carb flour tortillas
2 (10 ounce) cans red enchilada sauce
2 cups reduced-fat monterey jack cheese, shredded
4 cups reduced-fat cheddar cheese, shredded

Steps:

  • Boil chicken breasts, shredding the meat with a fork after cooling.
  • Preheat oven to 250.
  • Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.
  • Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.
  • Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.
  • Pour the remainder of the enchilada sauce over enchiladas.
  • Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.
  • Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.

Nutrition Facts : Calories 124, FatContent 3, SaturatedFatContent 1.3, CholesterolContent 28.3, SodiumContent 590.4, CarbohydrateContent 6.2, FiberContent 0.9, SugarContent 1.2, ProteinContent 17.4

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