Serves 6 (2 enchiladas each)
Perfect weekend meal because it takes some time to reduce the liquid.
- 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 jalapeno 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
- 12 (6-inch) corn tortillas
- 1/2 cup sour cream or cream cheese
- 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. Discard solids.
- 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 40 to 50 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
- Preheat oven to 400°.
- 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 cup chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake at 400° for 20 minutes or until lightly browned.