SALSA VERDE CHICKEN ENCHILADAS / COOKING LIGHT OCT. 2013

Salsa Verde Chicken Enchiladas / Cooking Light Oct. 2013 image

Number Of Ingredients 19

4 cups Water
2 cups Chicken Broth
1 tablespoon Whole Black Peppercorn
5 Garlic Cloves, crushed
1 Celery Stalk / coarsely chopped
2 Chicken Breasts or Thighs
1 Carrot / Large peeled and cut into 1/2" pieces
1 Jalapeno Pepper / Cut in Half and Seeded
1/2 Onion / Cut into wedges
7 ounces Salsa Verde
1/4 cup Heavy Whipping Cream
1 cup Tomato / Chopped and Seeded
1/4 cup Cilantro / Fresh, Chopped
1/4 teaspoon Kosher Salt
1/2 teaspoon Cumin, ground
1/4 teaspoon Red Pepper, ground
4 ounces Cream Cheese / softened
12 Corn Tortillas and/or Flour Tortillas / 6"
1/4 cup Cheddar Cheese, sharp & shredded

Steps:

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 with a slotted spoon; let stand 10 minutes. Coarsely chop; set aside. Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids.
Combine the reserved cooking liquid and salsa verde in a wide saucepan; bring to a boil over medium-high heat. Cook until reduced to 1-1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
Preheat oven to 400 degrees.
Place chicken in a medium bowl. Add tomato and next five ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for a few seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam sides down, in an 11" x 7" glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake at 400 degrees for 20 minutes or until lightly browned.