Enchiladas de Pollo (Chicken Enchiladas)

Filling:
1 pound skinless chicken breast halves, cooked & shredded
3/4 cup (3 ounces) shredded Monterey Jack cheese
3/4 cup (3 ounces) shredded extra-sharp cheddar cheese
1/2 cup chopped onion

Sauce:
2/3 cup 2% reduced-fat milk
1/4 cup chopped fresh cilantro
1/4 cup egg substitute
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, undrained

Remaining ingredients:
8 (6-inch) corn tortillas

This is great topped with a dallop of sour cream or Greek Yogurt, and some homemade tomatillo salsa!

Cook chicken via boiling, baking or grilling. Allow to cool and shred chicken with forks.

Preheat oven to 375°. Combine chicken, cheeses, and 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, until cheeses are melted.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ORCHIDBLOSSOM.