Light Chicken Enchiladas

This is our favorite enchilada recipe.  It's, of course, from Cooking Light, and one I make over and over again!

Filling:

3 cups water 

1/4 tsp. salt

8 black peppercorns

1 onion, quartered

1 bay leaf

1 lb. skinless chicken breast halves

3/4 cup monterey jack, shredded, divided

3/4 cup reduced fat cheddar, shredded, divided

1/2 cup chopped onion

Sauce:

2/3 cup skim milk

1/4 cup chopped fresh cilantro

1/4 cup egg substitute

1/8 tsp. salt

1 11oz. can tomatillos, drained (I can only find crushed in the can)

1 4.5 oz. can diced green chiles, undrained

Remaining Ingredients:

corn tortillas (6-inch)

low fat sour cream

1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil.  Cover, reduce heat; simmer 45 minutes.  Remove chicken from pan; cool.  Remove chicken from bones and shred with two forks.  Discard bones.  Reserve broth for another use. (yay free broth!)
2. Preheat oven to 375.
3. Combine shredded chicken, 1/2 cup monterey jack and cheddar cheeses, and 1/2 cup chopped onion in a bowl; set aside.
4. To prepare sauce, place milk and next 5 ingredients in a food processor; process until smooth.
5. To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer.  Dip 1 tortilla in water using tongs.  Leave for a couple seconds; then remove.  Spoon 1/2 cup filling in center of each tortilla.  Roll tightly, and place in an 11X7 inch baking dish.  Repeat with remaining tortillas and filling.
6. Pour sauce over enchiladas.  Cover and bake for 20 minutes.  Uncover and sprinkle with 1/4 cup each monterey jack and cheddar.  Bake additional 5 minutes or until cheeses melt.  Top with sour cream.   

THE VERDICT:  They are gone!  That is one indication that they are good!  

Per Serving: 502 calories!  That is 2 enchiladas and trust me that is a lot of food!