Enchiladas De Pollo (Chicken Enchiladas)

• Filling
• 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
• Sauce
• 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
• Remaining ingredients
• 8 (6 inch) corn tortillas
• 2/3 cup nonfat sour cream

1. 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.
2. Preheat oven to 375u0b0.
3. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
4. To prepare sauce, place milk and next 5 ingredients (milk through chiles) 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. 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.
6. Pour sauce over enchiladas. Cover and bake at 375u0b0 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.

filling, water, salt, onion, bay leaf, chicken, shredded monterey jack cheese, shredded reducedfat sharp, onion, sauce, milk, fresh cilantro, egg substitute, salt, green chilies, remaining ingredients, corn tortillas, nonfat sour cream

Taken from www.food.com/recipe/enchiladas-de-pollo-chicken-enchiladas-153322 (may not work)